- Nov 8, 2005
- 1
- 10
Hello all,
I will be smoking various types of pork for small scale commercial on farm sale and need some info for my research...
I have been reading all I can on smoking but, still have many questions. here are some:
1) I want the most autthentic taste I can get. Is the use of a wood stove ducted to a smoke house structure detrimental in any aspect of smoking, whether health wise,--pathogens-- soot etc?
2) Must the smokehouse be stainless or, is wood fine as long as it is cleaned after use?
3) Are there any special specifications one might want to follow when smoking on a commercial basis?
4) are the electric or gas smoke generators which use saw dust better in any way than wood stove based smokers?
That's some of my latest questions. I thank you for your help
Peace
I will be smoking various types of pork for small scale commercial on farm sale and need some info for my research...
I have been reading all I can on smoking but, still have many questions. here are some:
1) I want the most autthentic taste I can get. Is the use of a wood stove ducted to a smoke house structure detrimental in any aspect of smoking, whether health wise,--pathogens-- soot etc?
2) Must the smokehouse be stainless or, is wood fine as long as it is cleaned after use?
3) Are there any special specifications one might want to follow when smoking on a commercial basis?
4) are the electric or gas smoke generators which use saw dust better in any way than wood stove based smokers?
That's some of my latest questions. I thank you for your help
Peace