I have a Master built as well, I got rid of the stock pan and use a cast iron skillet (place on two 1/2" x 1/2" square bars).
But that's not enough for mine it's hard to generate smoke at lower temps. so I bought two 6" AMN smoke tubes, and now it works great for me.
Hope that helps.
Any new developments on your burner?
That just might be too much for the box, I'm pulling together parts for a plywood smoker myself. I'm using a low pressure burner that's big (my smoker will be 18 x 21 x 72).
The valuing on that two ring burner is great (tested it) you'll be...
Hi Guy's and Gal's,
Can anyone explain why some packaged sausages doesn't need any refrigeration (until opened)?
I mean the Slim Jim sitting on the counter at 7-11 has to be at least 7 months old, and who can forget Knott's Berry Farm's summer sausages. what's in it? Or how is it prepared?
I just ordered this one,
for a couple of reasons, one the controls are long enough to reach outside the firebox, and one reviewer says the low (smaller ring) is low enough to just keep food warm. Just what the doctor ordered (I hope).
I'll just have to wait to see what I get then go from...
Woodcutter, thanks for the reply. I'm planning on using propane something very similar to the Northern tools model...
As for grates I already bought a 5 tier shelf system from Amazon... It measures 14" X 36", and can support #350/ per shelf. I'm planning on cutting them in half (14" X 18")...
Hi guy's I've thinking about making a plywood smoker and was wondering if those of you who have one have any suggestions.
What I'm planning to make would be about 16" W 20" deep, and 78" tall. I'm planning on smoking sausages in this primarily, but who knows. What kinds of temperatures are you...
Leaving the doors as they are (on the tank body) start heating the door's centerline (horizontally) this will help the metal to relax.
Heat it, let it cool (don't put any water on it, or it may pull too much) then check the fit.
Thanks Kfons, Yes after the water bath, it ended up back in the smoker for the Blooming process.
After investing in the meat grinder, and a counter full of spices I'll be smoking lots more sausages.
I've been thinking about building a plywood smoker, tall enough to generate the smoke, and not...
I've had my Master built for a couple of months now, and so far it's been pretty rewarding.
I added a door gasket, electronic thermometer, and cast iron skillet.
However, I tried to smoke my first sausage yesterday and I just couldn't get enough smoke at 160-165 degrees what am I not...
I'm new to smoking, and have been brining pork shoulder is small batches (as not to waste meat or ingredients). However when I went to enlarge the recipe it came out real bland. I don't understand, I upped the recipe equal to the amount of meat (i.e. test piece 1/2# and brine was 2 cups)...