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Recent content by freakincage
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Hello Gurus,
I've been smoking fresh meats and brined meats that require cure #1 for quite some time and now have decided I'd like to try my hand at making sausage...but I need some clarification. This will probably sound like a silly question to many of you and I think I'm probably just...
Sorry, there are no blueprints...I just made it up as I went along. I started with a cabinet I had already been using with propane and went from there.
Just an update.
It's been almost a year since I built "Rosie"...Yes, I named her "Rosie, and I really don't have any complaints.
The only other thing I don't like about it is that the door gaskets are on the cabinet itself. When this set fails, and they will, I will put the gaskets on the...
I've done a few turkeys, a couple of roasts and a few tenderloins (both beef and pork) and I have no regrets about the glass in the door. Yes there is some heat loss but nothing that is significant, plus I can see what's going on inside. After the smoke I clean the glass with a razor and it's...
Hey everyone, it took a month of spare time, but I'm finally done. Going to season it tonight and smoke Sunday supper. Here's a quick rundown. I started with my single wall (3/32" thickness), homemade propane job that was 24"W x 24"D x 36"H.
I removed the propane setup, plugged all the holes...