Brand newbie in Chicago

[Theo-brew-ma]

Hello all!

New member from Chicago and southern Wisconsin here-- Merry Christmas, all!

I've done some smoking and curing in the past, but came here for your expertise on a project piece–– I recently paid for and picked up two used Cres Cor proofing/heating cabinets for a separate use, only to find that the seller had gutted them of parts and heating elements. So... now was thinking I'd convert them into two smokers (one meat & misc, one fish), or perhaps one smoker and one dry curing cabinet. I'll post more details elsewhere asking for the collective wisdom, but just wanted to introduce myself. Thanks for having me!

Best,
Theo

 

[chef jimmyj]

Greetings Theo and welcome to the SMF Family. There are lots of folks with Build expertise that can help with details. You will also find a great bunch of people willing to help with suggestions and recipes. This is one of the few smoking sites that can guarantee all the smoking and curing recipes have been reviewed for Safety. We have your back. I vote Curing Cabinet unless Smoked Fish makes up 30% or more of your diet. A Salmon Smoke a couple of times a year is not going to taint your meat smoker...JJ

 

[SmokinAl]

Welcome to SMF Theo!
Glad to have you join the group!
Al