I am old school on smoking. I have had my charcoal grill about 30 years (2/32" steel). No it has not rusted out. I just throw in charcoal and some hickory wood chunks-let it cool down put on the meat , fritz it with concentrated apple juice and vinegar, close the lid and wait. After joining the meat forum and reading hundreds of posts, I am going Gucci smoking.I will still use ole iron-side until the smoke forum issues my Gucci license. Form the post I have read, I have an algorithm to use as my rite of passage:
1. Major intended use-Smoke homemade sausages, fish and cheese.
2. Purchase equipment
A. Homemade smoke generator for cold smoking
B. Buy a MES 40 , the XL propane or the Smoke Hollow 38202G (28x19x47 Chamber size) all recommendations on this
will be greatly appreciated
C. Buy a maverick 732 dual 6' probe. If the MES 40 is purchased will I still need the Maverick 732 for more temp accuracy?
1.Cold Smoke the sausage in my homemade smoker then cook the sausages low and slow
2. Invite friends over for homemade smoke sausage salmon and potatoes
This is the plan gleaned from the many threads on our forum. Please provide your comments and or recommendations but please be gentle-this is my first time. If the forum advise that my plan is only good for kindling, I can take it like a man and go to plan B