Toggle sidebar

Recent content by Bama59

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. B

    Question from a new Smoker

    Blend 105
  2. B

    Question from a new Smoker

    This is one of the best looking. Used legg’s smoked sausage seasoning and their instructions along with cure #1. Smoked till temp was 145 and was in the stall what seemed like forever. Tried the water bath to finish off. Internal temp got a little warmer than I wanted but the taste is very good...
  3. B

    Question from a new Smoker

    Ended up going with a small burner 41k btu. Put flame out valve and insulated gas hose. Smoked sausage for 10 hours yesterday. Worked like a charm. I do have to leave bottom door open to get the lower temps. Not gonna post a picture of the sausage’s because my stuffing capabilities reflect a...
  4. B

    Question from a new Smoker

    No. That kind of stuff is way above my pay grade, lol
  5. B

    Question from a new Smoker

    Thank you I will. Yes I've looked at low pressure burners but really didn't know how much btu I might need
  6. B

    Question from a new Smoker

    I have also thought about an external firebox such as a barrel stove or the like. But I really don't have a clue on the temps I could expect with that either. I do appreciate any advice
  7. B

    Question from a new Smoker

    Thanks for the reply. I tried a 1500 watt hot plate, but max I got was around 110 on a 45 degree day. I was hoping a small propane burner would do the trick
  8. B

    Question from a new Smoker

    Trying to determine a heat source for this. It's 24x24x 4ft tall chamber. Want to go propane for temps up to 170-180 max, but also want something I can hold around 125 when needed. Not sure what size burner I need. In Alabama so extremely cold temps are not going to be a concern. Since the...
See more
Top Bottom
Back
Clicky