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So last night I cold smoked some Gouda and also tried my first attempt at smoking salt. I did not consider the condensation build up and unfortunately came back to creosote drips in my salt pans.
So my question is, can I build wooden stackable racks out of wood to put spices under to keep them...
My name is Jason and I live in Kansas City, Missouri.
Love smokin meat but my newfound hobby has been cold smoking with my Amazen 18' tube smoker. Can't wait to start hearing from folks and learning more!
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