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re: Building a new smoker-Finished
Posted on 10/5/17 at 1:53 pm to jdani11
Posted on 10/5/17 at 1:53 pm to jdani11
quote:
whats going to be your heat source? Didn't you say you smoke your link sausage at around 180 for 3 hours if I recall?
It has a small low pressure propane burner for heat. Yes that's how I do my smoked sausage at a low temp for 3-4 hours until I get the color I want. Also, around the holidays I do several pork shoulders, ribs , and briskets for gifts .
This post was edited on 10/5/17 at 1:55 pm
2
Posted on 10/5/17 at 2:18 pm to pdubya76
Should have removed that mill scale, you can still do it with a litter muratic acid or vinegar. It will turn your metal gray but that grey metal takes a up a seasoning much better.
Posted on 11/6/17 at 7:15 pm to pdubya76
quote:
Also, around the holidays I do several pork shoulders, ribs , and briskets for gifts .
How do I get on your gift list?
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