My father and I Have built a smoker out of a double door food warmer, we added a Smokai smoke generator, this has given us the ability to cold smoke and hot smoke. At this point we have only heated to 250f and only used it to 230f to smoke some turkeys and Ham. I want to get input on how to improve it?
1. we have plenty of racks around 50 but I see others here hanging meat, shoud we build racks to hold rods or is there an application that i can hang meat from the racks?
2. we are in Texas, so cold smoking is limited to our short winter, and we are thinking of adding a chiller to the box inorder to keep it cool in the warmer days any thoughts here?
3. what are thoughts on a rotisserie?
1. we have plenty of racks around 50 but I see others here hanging meat, shoud we build racks to hold rods or is there an application that i can hang meat from the racks?
2. we are in Texas, so cold smoking is limited to our short winter, and we are thinking of adding a chiller to the box inorder to keep it cool in the warmer days any thoughts here?
3. what are thoughts on a rotisserie?
