When I woke up this morning I had no plan of running the smoker. I was just going to do some quick yard work and watch football (go Packers!!). I need to go to the hardware store. As I was in there, I remembered a post that danbury put on my thread from last week for my sausage. I wanted to do a cold smoke but my smoker isn't capable of hitting low temps. danbury suggested that I use a hotplate with my smoke box to create smoke but not heat. Well, the hardware store had a hotplate for $15.......and a guy from work just gave me a new termometer that was going to be retired due to it not meeting the high standards we have of accuracy withing .1 degree.
Now it looks like I am smoking while watching football. I picked up a pound each of sharp chedder, swiss, munster, and mozzeralla. I alos pick up a a couple small pices of salmon. I put a dry rub on them for about 4 hrs before going in the smoker.
The smoker is holding at around 102 degrees. A little warmer than I wanted, but the ambient temp outside is in the 80's. Now I am actually looking forward to winter!!!!!
http://s843.photobucket.com/albums/z...t=DSCN1341.jpg
http://s843.photobucket.com/albums/z...t=DSCN1342.jpg
Now it looks like I am smoking while watching football. I picked up a pound each of sharp chedder, swiss, munster, and mozzeralla. I alos pick up a a couple small pices of salmon. I put a dry rub on them for about 4 hrs before going in the smoker.
The smoker is holding at around 102 degrees. A little warmer than I wanted, but the ambient temp outside is in the 80's. Now I am actually looking forward to winter!!!!!
http://s843.photobucket.com/albums/z...t=DSCN1341.jpg
http://s843.photobucket.com/albums/z...t=DSCN1342.jpg