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I usually try to step it up start out at 125 for an hour add smoke go to 140 for 2 hours than bump up to 180. Usually sticks hit temp and are still kind of slimy looking don't seem to have that nice butcher shop look to them. Should I go higher than 180? I just know it seems awfully wet in...
Hello all, I have a smoker I built a couple of years ago. It is a stainless steel warming cart, I installed a 3000 W 240 element and PID controller. Have a smoke generator I built hanging off the back. Everything works pretty good for ribs, jerky etc. But when I do Summer sausage or...
Measured it today and the trays are about 18 inches I think I will probably order something from foodservice wharehouse. Do you guys think the fan forced will be good or bad. I make alot of jerky and deer sticks I think it will be good for that, but Im worried it will dry out other things...
I got this for $50 yesterday at a restaurant auction, I got it back to my shop plugged it in and it actually works, it is a warmer food transport, with wheels and all. It appears to get up to 225 degrees, I ran it for about 15 minutes and it was up to 180, it is 1900 watts fan forced. My...