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I just sold a propane/ charcoal grill/Smoker made out of a 500 gal propane tank, part of the deal was a new 1000 gal tank. I am thinking of splitting it and making 2 vertical rotisserie style smokers or a vertical rotisserie and a horizontal grill on a trailer. I am looking for suggestions or...
I am building a pellet smoker out of a 120 propane tank. The problem I am having is with the draft. The side over the burner is 100degrees hotter than the other side. Any recommendations on how to even this out? I set it up just like a traeger
Did you sear the meat before smoking? I have never tried one on the smoker but havent had luck in the oven with the 500 degrees then turn off until meat is done. Always seems to end up over cooked for me.
Salmonandcheese.jpeg (1,515k. jpg file)Just took my salmon out of the smoker. Tastes great. This will be my go to for salmon. Only change I made was I cold smoked it with the cheese for 4 hours. Then turned up the heat to 200 to finish the salmon. Thanks Bear!
I have had people interested in paying and my current smoke house is 4'x5'x7' hoping to try to get some meat together to utilize the space. the money is a bonus to help fund my next build but I am not sure how to charge. Per piece or per lb? Usually I am making a few roasts or racks and waste...
Does anyone charge for custom smoking? Looking for a way to fund my next build. Wondering what to charge. Not interested in catering just a little sideline.