Howdy My wife and I do Primitive Cooking for large groups sometimes up to 250 people, Bean hole bean dinners, I like making breads, Fund raising help for non profits. I have been smoking meat in a small grill/smoker and now want to build a larger smoker/dehydrator I just picked up a bakers proofing and cooling rack I will cover it and install a fan, thermomters, and pipe in the smoke from a old grill that I will use for heat and smoke. I am looking forword to gleaning proven wisdom and tips from the experenced.
Howdy All, from the Great State of Maine
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About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
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