- Dec 8, 2017
- 3
- 0
I built this beast in the fall. I have used it twice (smoke salmon with scallop were perfect - the brisket was a fail do to heat problems)
36” tall x 24” wide x 18” deep.
{I’m looking into kiln wire element connected to a PID unit for heat. Commercial smoker use kiln elements}
The smoke is from a Venturi cold smoke generator that I also built.
(I can build you one too)
36” tall x 24” wide x 18” deep.
{I’m looking into kiln wire element connected to a PID unit for heat. Commercial smoker use kiln elements}
The smoke is from a Venturi cold smoke generator that I also built.
(I can build you one too)
