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thanks for the helpful info. So after reading this. i would say im looking for a smoker to use for hams briskets and sausages. I would think then that if i can get the temp to a max of 225 i should be good for all i need it to do. If i want to smoke fish and cheese would i be correct in...
thanks for the advice. whats the best material to use if you are going to use wood. Do you need to insulate it. Ive seen them covered in some kind of metal looks like some kind of sheet metal. If i went with the above choice of firebox could i use a propane burner for if i wanted to get hotter.
hello all. first time poster. Im also wanting to build a smoke house. Im very new to this and have a couple of questions. Can you have a dual purpose wood smoke house. I want to be able to cold smoke things at around 170 degrees and also be able to smoke big cuts of meat at a max of 225 degrees...
hello all. first time poster. Im also wanting to build a smoke house. Im very new to this and have a couple of questions. Can you have a dual purpose wood smoke house. I want to be able to cold smoke things at around 170 degrees and also be able to smoke big cuts of meat at a max of 225...
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