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  1. 454casull

    The Little Shed That Could

    Reserving a spot for my build. It will be an electrically heated semi-automatic system with dual PID controls. It will be able to automatically and independently control the following variables: 1) Dry-bulb temperature between ambient and ~325 F <- PID control #1 2) Wet-bulb temperature, with...
  2. 454casull

    Optimum rack spacing?

    I'm building a mini smokehouse and it needs a shelf rack inside to hold the cooking racks. I'm limited in height (roughly 30" overall) so what spacing would be best overall? 4"? 6"?
  3. 454casull

    Bark creation after meat has been fully cooked

    Hi, new to the forums. Created an account because I couldn't find an answer to my question elsewhere. Here's the question: If a cut of meat has been smoked and fully cooked through in a humid environment, leaving little or no bark, is it possible to add bark after the fact? If so, is...
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