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Usually yes but with the beautiful cold snap we had I was able to cold smoke below 40. Originally intended on a hot smoke but mother nature opened a door for me

Ambient temperature through the cold smoke was never over 40 degrees perfectly timed cold front here in TN.

They were store bought turkeys and any frozen turkey is injected with salts plus they were brined under refrigeration.

Turkey brine "till submerged" Per gallon of water 1 cup of kosher salt 1/2 cup dark brown sugar 2 tsp Molasses 2 tsp pepper corn 2 bay leaves 2 tsp rosemary 1 clove of garlic cracked 1 tsp of juniper berries Peel of 1/2 orange Dissolve solids in summering water Remove from heat add dry...

They were the test run. Capacity is around 24 turkeys

36hrs cold smoke then 1/2 hour per pound hot smoke until done.

I do appreciate the consultation that's for sure.

Well it seems I accidently started a business. My dad is a custodian at the school here and brought a few different cheeses for the faculty to try and I have orders for almost 40 lbs of cheese. I priced them at $1 per ounce.

I put three turkeys in my brine 3 days ago and pulled them today to check the weight and all three have lost almost a full pound each. Does this sound right.

Im noticing that Im not getting alot of color on my cheese but the taste is amazing.

This evenings results were an absolutely amazing difference to the run I did this am. I used multiple cheeses, pepper jack, mozzarella, baby Swiss, and 4 sticks of unsalted butter. I smoked them using apple chips in my generator. I reduced my smoke to a light bluish well vented smoke. I removed...