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Thanks for all the info everyone. I still mostly lurk here, but when I need help, everyone is awesome. Thanks again.

That's what I thought. But like I said, everything I read said cure with sausage, so I wanted to make sure I wasn't missing something. Thanks again.

Hello Gurus, I've been smoking fresh meats and brined meats that require cure #1 for quite some time and now have decided I'd like to try my hand at making sausage...but I need some clarification. This will probably sound like a silly question to many of you and I think I'm probably just...

Sorry, there are no blueprints...I just made it up as I went along. I started with a cabinet I had already been using with propane and went from there.

Just an update. It's been almost a year since I built "Rosie"...Yes, I named her "Rosie, and I really don't have any complaints. The only other thing I don't like about it is that the door gaskets are on the cabinet itself. When this set fails, and they will, I will put the gaskets on the...

...but nothing that is significant, plus I can see what's going on inside. After the smoke I clean the glass with a razor and it's good as new. At 320*F I can touch the glass and it is warm but not hot at all. Keeping the temperature steady is quite easy by adjusting the bottom damper with the...

Hey everyone, it took a month of spare time, but I'm finally done. Going to season it tonight and smoke Sunday supper. Here's a quick rundown. I started with my single wall (3/32" thickness), homemade propane job that was 24"W x 24"D x 36"H. I removed the propane setup, plugged all the holes...