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Hmmm, the fire box is always the sacrificial lamb in my smoker. I season and care for everything else, but the fire box takes too much of a beating for anything to work effectively, so I just let it be. Maybe someone else out there has the secret...?
I own two propane smokers that I've used extensively, and I have used the MES a few times at a few SMF gatherings. You should have plenty of O2 to run propane, just make sure you have a steady source that you don't have to drive far to get.
The disadvantages of propane are ensuring you have...
That's the first thing I thought too....Just gotta get my hands on one now. I'm headed to the thumb of michigan in 2 weeks. LOTSO farms there so you can bet I'll be looking around.
I sliced and prepped some venison and beef jerky monday (10-26) afternoon. (Used cure #1 at a ratio 1tsp/5lb.) It's been in the fridge in ziplock bags with the air sucked out since then. (about 48 hours) I squish and rotate twice daily. My question is, how long can it sit like this before I have...
Sounds good. And the same to you. If you're ever in the Detroit area let me know. It's WAY cooler than what you read about in the national magazines/papers. I'll make sure you're well taken care of!
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