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Actually, I've made my first run with some boneless ribs and chicken. Came out great. Had a rough time getting the smoker up to temp and running smoothly. Had a lot of wind to deal with, eventually got it figured out. I have more pics to put up later today.
I'm really interested in seeing how the vertical chamber works. I can see using it to cold smoke hanging sausage, and then bring up the temperature to finish it.
I'm really interested in seeing how the vertical chamber works. I can see using it to cold smoke hanging sausage, and then bring up the temperature to finish it.