I'm a retired newspaper editor from Oregon now ling in Sweetwater, TX. I have a Weber Genesis and a Traeger Pro on the patio, and somewhere in the garage, a Luhr Jensen Little Chief, which hasn't seen much use since I left salmon country. Also have smoke tube.
I'd like to put together a small vertical smoker with precise temperature controller that will allow me to smoke/cure sausages such as Portuguese linguiças and chouriços at low temperatures and maybe someday try a country ham. A guy on my old fishing forum, Ifish, mentioned that he installed an Auber PID on his Masterbuilt and made it a far more precise instrument. Look forward to learning here.
I'd like to put together a small vertical smoker with precise temperature controller that will allow me to smoke/cure sausages such as Portuguese linguiças and chouriços at low temperatures and maybe someday try a country ham. A guy on my old fishing forum, Ifish, mentioned that he installed an Auber PID on his Masterbuilt and made it a far more precise instrument. Look forward to learning here.
