I have been on this forum reading several of the threads and look forward to sharing some of my recipes and photos.
Photo of cured and smoked Canadian Bacon that was later vacuum packed and frozen.
Great loking smoker!
Have your tried it out yet? I'm thinking of building one smaller for cold smoking of Summer Sausage and smoked cheese. I would suggest putting dampers on the top stack along with the bottom I have a big Green egg and can get the tempature from 130 up to 700 degrees. I would...