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I just wanted to be able to reach 250 degrees if possible. Mostly it will just be 175 degrees tops for sausage. When we do almost anything it's a big volume of meat. Rather if we are trying something new or cooking for a party.
Thanks I'll do that. I hope to start next week or the next. We have a Facebook page DILLIGAF Cooking Team. We do competitions and charities fundraisers. Some of you might know what DILLIGAF stands for.
Thanks. I do a lot of smoking and have always have been interested in different styles of Pits. We make at least 250 lbs. of Deer Jalapeno and Cheese Summer Sausage a year. It's very good. We have people beg to buy it but we don't sell it. You have to be a very good friend to get any of it so...
It's going to be a block building 8x8x8. One entry metal door. Fire box will be a older Smoker that I have 20 inch pipe fire box. Mainly it be used for sausage but I'd like to be able to do butts and briskets.