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So this 100 year old milk house is being repurposed into a smoke house, and I'm looking for as much advice from the pros as I can get. The dementions are 8.5 feed wide 7 feed deep and 7.5 tall. Looking for advice for heat source, would like to be able to reach 250 degrees and something that I...
Well I happened to be watching the grand championship of BBQ pit masters last year and discovered the lang reverse flow smoker. I thought, I can make one of them. Boy I didn't know what I was thinking!! Well here it is from start to finish.. My brother with our tank
First off all sorry if the below info is difficult to read, didn't know how to transfer it the correct way!!!
Anyway I just picked up a 500 gallon propane tank with the dimensions of 119 inch long and 37 inches wide and plan on transforming it into the best rf smoker in my neck of the woods...
Hello everyone, I just purchased a couple pounds of roasted sausage from my butcher and it taste great but needs a little smoke flavor. My question is can I cold smoke the sausage and then heat it up when I want a snack to munch on? I want to avoid warming it up too many times. Will the meat...
Hi, just wanted to introduce myself my name is Brandon and I'm from Michigan. I bought a master build digital electric smoker a few months ago and have had fun getting it broke in!!. I recently purchased the cold smoking conversion kit for this unit and modified it with stove pipe so that you...