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After 4 months of redesigns and waiting for various parts our custom smoker is finished!
Started with an old commercial fridge and some stainless steel cabinets/tubs purchased from a neighbors junkyard pile.
Fridge had non heat rated insulation so we ended up having to strip it down to...
Currently building a 70 cubic ft upright reverse flow smokehouse. Will mainly be used for sausage but hope to also be able to go higher temps for brisket/pork butt, etc and lower temps for cold smoking cheese/salami.
Found lots of useful info here on a setup using PID controller, safety...