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- Jan 30, 2019
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Got 40 lbs semi-hot breakfast sausage in the cold smoker today at noon, been feeding a constant supply of apple wood and hickory. Holding the smoke box below 40 all the way thru.
I'll give it about 2 more hours of active smoke then shut it all down and let it rest overnight then vacuum seal and freeze it
This next picture is how I get my wood of choice going then add it to the fire box. This helps me keep the smoke box under 40 degrees
It's the small pcs off apple and hickory near the top
I'll give it about 2 more hours of active smoke then shut it all down and let it rest overnight then vacuum seal and freeze it
This next picture is how I get my wood of choice going then add it to the fire box. This helps me keep the smoke box under 40 degrees
It's the small pcs off apple and hickory near the top
