- Oct 23, 2010
- 43
- 22
1955 International Harvester Fridge.
www.gassmoker.com Propane Burner
Fully Insulated with RockWool
Electronic Thermometer Wired through body.
New expanded metal, and sheet metal.
Braided Rope Gasket
Louvered Heat/Smoke Diffuser
Cross-braced iron rods for hanging salami.
I have nearly 13 sq feet of racks and can hang probably 50lbs from the top.
I just finished this week, did a good 3 hour high heat (400F) heat soak this am, and I'm currently seasoning it.
It is going to take some practice to get used to the controls-I'm confident that I can maintain 200-250F no problem..I am a little nervous about 160* max for salami..but we'll have to see what it can do.
www.gassmoker.com Propane Burner
Fully Insulated with RockWool
Electronic Thermometer Wired through body.
New expanded metal, and sheet metal.
Braided Rope Gasket
Louvered Heat/Smoke Diffuser
Cross-braced iron rods for hanging salami.
I have nearly 13 sq feet of racks and can hang probably 50lbs from the top.
I just finished this week, did a good 3 hour high heat (400F) heat soak this am, and I'm currently seasoning it.
It is going to take some practice to get used to the controls-I'm confident that I can maintain 200-250F no problem..I am a little nervous about 160* max for salami..but we'll have to see what it can do.