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Your lucky find at the landfill, I wish that I would have stumbled on that one.  It looks abso0lutly beatiful.  I hope it works as nice.     Chet

My smokehouse is 3' W x 3' D x 6' - 7' H, outside dimentions, 6" less inside. I have only smoked one turkey so far and it came out very good, it took a total of about 15 hours at a low and slow heat, I would now like to smoke 2, 3 or even 4, 10 pound turkeys at the same time.  They would be...

For now I think I will stick to the 3-2-1 methodd at 210 degrees.  I usually do at least two slabs, finishing one off with sauce and leaving the other plain.  (I have some fussy eaters, so for sauce, the others no way on the sauce)

I agree, I have had my copy of "Smoke @ Spice" for many years, as well as two different editions of "Great Sausage Recipesand Meat Coring" by the sausage maker himself, Rytek Kutas.  GREAT BOOKS and full of facts and references.

Dutch I have been in electronics all my live so I do not usually draw out schematics for small projects, BUT I did this time.  The scratched out drawing is at my (let's say small ranch) in a folder with my A-419 instructions.  Fortunately, my son lives out there and took a couple of pictures...

       

Attached are a few pictures I have on my computer, hope this works. I'm am 72 years old and used to Kodak Box Camera's LOLSorry, it appears I don't have permission to send attachments. My e-mail address is frank.neal@msn.com if you would like a private message and attachments

Hello everyone, I'm a new member, My name is Frank, I go by Chet, and I have been smoking venison/pork sausage for over 20 years.  My old smoker, a converted refrigerator/freezer combination finally gave out to the elements so I built what I thought would be my ultimate smokehouse. My...