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bill ace 350

Master of the Pit
Original poster
Dec 28, 2013
2,193
1,907
Hi. Looking forward to the forums. Have experience with making smoked sausage, summer sausage and even completed a dry cure salami which was actually good.. Problem is, most of this was years ago, and I'm starting fresh. Got a new smoker for Christmas, the Smoke Hollow Pro-Series 44" propane model. Already have some modifications planned, such as attaching my home-built cold smoke generator and adding a partition for my 1500 watt hot plate when I don't want to use the propane.

Question before I put it together... Any benefits of paintint it with inside and out with high-temp bbq paint before seasoning.

Was thinking it may add a little bit to the lfe

Also want to place the assembled unit on a platform with casters in order to move it around a little easier.

Looking forward to participating!

Thanks, Bill
 
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Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h1][h1]  [/h1][h1]Gary[/h1]

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