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Wade, what is the lowest controllable temp the Cookshack can run at?

Thanks for the welcome Wade, I live near Tunbridge Wells at the mom, but as mentioned in my intro moves are very much afoot so have had to close down any dry curing activity, I already have a curing chamber in which I have successfully produced many types of Salumi including salami, whole muscle...

Morning All, Peter from Kent (at the moment!) here, just had the pleasure of pm'ing Steve (Smokin Monkey) for some info and he suggested I introduce myself so, well, here I am :). My main interest I have to say is the cold smoking and Dry curing but the family do think I smoke a mean rib as...