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Before we started smoking meat as a hobby people were smoking meat for preservation of meat for the winter and the following summer. Smoke houses with fired up most days during the fall and early winter .
Sounds to me that you are approaching this with your eyes open and a realistic business plan in place. Remember that under capitalization is the most likely cause of early business failure.
I can't imagine a harder and more risky way to try to make a living. Trying to sell a perishable product to people with many alternatives is not the business model I would design.
I use poultry leg meat, skin and fat in any sausage that would be made with pork. It grinds best if it is soft frozen. This is turkey breast meat cut into chunks and ground chicken thighs seasoned and stuffed into 3¼ inch casings and baked to an internal temperature of 165°F
We have to be discussing two separate species of tree/wood. Monkey pod is purely tropical but there is a native American tree called the coffee tree that grows large fat pods and has compound leaves.
The oven in your kitchen has about 2 inches of fiberglass wool around the top, sides and back and has an insulated door. My mother's cast iron wood stove had no insulation and could drive you out of the house when she was baking bread or roasting meat. If I were building a smoke cooker I would...
This site does some strange things when I try to post. I only use chunks of cut wood or smoking cured meat. I have used mulberry, apple, pear, maple, hickory, beech, and oak. Exposure time is a very real factor.
You may want to consider some black walnut, also corn cobs are good, Oak is a stronger smoke than hickory. Beech is a very pleasing wood smoke for my taste for cured and smoked pork but I don't know how it would be for smoke cooked meat. I had some succss with rosemary wood from a winter killed...