Roll Call

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Original poster
Dec 6, 2016
Hello,  I am Dan from Southern Illinois.  I love to smoke with my weber and a masterbuilt that has been used so much it is almost rusted to pieces.  I have been smoking and grilling with fervor for about 15 years.  I am getting ready to build a permanent smokehouse to cold smoke summer sausages, bacon, smokies/hot sticks, etc.  So if anyone has some ideas or at least insight what not to do.....I would love to hear from you.  I am building one that is approximately 6'x8' finished space interior, smoke brought in through the floor from a remote fire box.  I am thinking about a second smaller chamber that could be used for jerky or smaller batches by redirecting floor smoke directly into smaller chamber.   That might have been a mouth full for roll call.....!!
  Good afternoon and welcome to the forum, from a warm and windy day here in East Texas, and the best site on the web. Lots of                great people with tons of information on just about  everything.

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