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Welcome . as a new member to the forum, but long time smoke and bbq guy. T he best part of being here is the monsterous amounts of info. Always remember to make good notes. Then you really start building your smoke repetoire. Have fun.

I had thought about pex line woven in the chamber, submersible pump, in a cooler of ice water. So, it sounds similar in theory.

Sorry for the add on. This was the original questions basis. I was contemplating evaporative cooling, which is where the humidity and moisture came int play. With 80° and above through the summer and early fall, these are the obstacles i foresee. Thoughts or recomendations would be great.

Thank you again, Dave. My ration of Prague is 1 gram per pound/ 1tsp per 5 lbs if meat. That is based on 5.69 grams equals 1 tsp. Of course there is salt and sugar in the formula, to inhibit growth, and heighten flavor. I am just trying to come up with a cooling unit to keep my cabinet temp just...

Dave, i really appreciate all you have shared. Do you do a lot of cold smoking, also? I have done the incremental temp increase method. Yet i find the whole cold smoking thing interesting, and that they didn't teach in college. At least not in homemade smokers. This is a new adventure, utilizing...

I would tend to agree, however, acquiring a culinary education(including charcuterie) and the long history of the stockyards, many local butchers source locally and cure and smoke in house. I just believe the more you know the less bacteria can grow.

Thanks for that. I was just concerned of bacteria growth in that temp zone, knowing moisture can promote that growth. I have hot smoked for years, and have talked to many local butchers on curing formulas. Just getting the facts and knowledge. Thanks again.

As i stated in my Roll Call intro, i have started a cold smoker conversion on my old 44" vertical LP. my question is what affect will humidity and moisture on my bacons and sausage? Temps are staying between 65 and 80 Degrees, but I am looking at into mechanical cooling systems[details to be...

MESKC, thank you, and sure we can find a lot to to talk about. KC lifer.

Much appreciated! Love the site.

Thanks a million Noboundaries! What area do you live in?

Good day all! Former bbq restaurant owner, rebounging from two organ transplants in last year. Now, rediscovering my passion for smoke! Currently rinning yoder 640 and 1500, as well as a Smoke Hollow 44" vertical converted to cold smoke cabinet w/ smoke chief generator. Looking forward to...