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Im looking into making a homemade smoker dedicated to sausage. I had an idea to use an old refrigerator or upright freezer with a electric range at the bottom. If it is plastic, which is the easiest to find for me, would I need to remove the plastic if it is just used at low temps for sausage...

Thanks for the link to the older post. I'm probably going to do what pops said and tie them into slabs and cure and smoke them that way.

I was thinking about skewering a big slab together so they are forming sort of a pork belly. Does that sound like it would work?

We recently split a whole hog with the in-laws. Along with the meat we received several packages of uncured, unsmoked, and already sliced bacon. While it is good now, I want to make it taste more like Americanized "bacon". I've seen forums of people doing their own bacon, but nothing that has...

What year did you graduate?

I grew up in Greenville as well. Small world!

An AL get together sounds great. Keep me posted!

I found these peach wood chips and decided to give them a try. They didn't have chunks, so I had to stick with Chips. Ribs Wrapped the night before. Slathered them in mustard then used Bad Byrons Butt Rub. This was my first time using the mustard slather and it worked well. Filled up the...