- Mar 28, 2009
- 1
- 10
I've been smoking and making jerky for years with different equipment never anything serious. However last week I walked in to deal on a Cres Cor (70"H 26"W 30D $40.00) commercial food warmer that I have since converted into a true smoker and me and my son want to smoke anything we can find. We've done jerky and a pork shoulder and will do chickens tommorow any tips are always appreciated. I put a electric heating element in for convience while I'm at work but it's a crude set up at best. As I said any tips or comments are appreciated.
thanks,
Dave
thanks,
Dave