So I've been to this web site many times over the last year. Have decided to join in and learn what I can from so many others. I have been smoking salmon for years in the little chiefs and Bradley's. I have gotten into making sausage in the last three years and has become quite a passion. I have just got myself an old freezer for the new smoker I will be building.
So here we go. My first step is to gut it and remove all poly insulation. Any comments or suggestions will be gladly excepted. Interior dimensions are 22x26x60. Going with electric heat and auber pid not sure about smoke generator but leaning towards the maze
So here we go. My first step is to gut it and remove all poly insulation. Any comments or suggestions will be gladly excepted. Interior dimensions are 22x26x60. Going with electric heat and auber pid not sure about smoke generator but leaning towards the maze
