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  • Hello from Canada

    Hello smokers,
    I am a new member to this site chiming in from St. Albert, Alberta, Canada.
    I have been making and enjoying salted, cured, smoked meats for years now. Primarily processing, making and smoking our own sausage and jerky. Have been using a Bradley digital 6 rack for about three years now, but am in the finishing process of a proofer conversion that will be a significant upgrade.
    I have more info and pics posted in the Homemade Smoker section in the "Food Proofer Conversion" thread.
    Attached Files

  • #2
    Welcome to Smoked-MEat eh! That is a neat build.

    One thing I’d consider for it... a “high airflow” mode. I have a big homebuilt unit I wanna add this to, manly for jerky dehy. Just need the BTU’s available to keep up, and looks like ya got those allrighty.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      from Utah
      Masterbuilt Stainless Steel 40"
      Weber 22.5" WSM
      Weber Performer W/rotisserie X2
      Weber 22.5" Kettle Silver
      Weber 22.5" Kettle Gold
      Weber 1990 22.5" 3 Wheeler
      Weber 18.5" Kettle
      Weber 18.5" Bud Light Kettle
      Weber Smokey Joe
      GMG Daniel Boone
      Pit Barrel Cooker
      Maverick ET 73 and ET 732
      6X8 A Maze N Smoker and Tube Smoker
      Fastest Themapen on the market BLACK
      The Vortex

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      • #4
        Greetings & from the desolate, bleak, stark, bare, dismal, grim, wild, inhospitable, austere, spartan, unadorned & pretty much a wasteland known as Arizona...

        Feel free to ask questions... Whole buncha good people here...
        .

        Not to mention the occasional campfire

        My --->
        Paul

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        • #5
          Welcome from Dayton!! Now go smoke some meat!!
          Brian

          Certified Sausage & Pepper Head
          Yoder YS640
          Weber Genesis
          Weber 18.5" Kettle
          Weber Performer
          Misfit # 1899

          sigpic

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          • #6
            from DelaWhere! Great looking build!


            Drinks well with others



            ~ P4 ~

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            • #7
              From PA
              Ed

              Smoke Vault 24
              Vermont Castings Gas Grill
              Thermoworks Smoke
              The "Fastest" Orange Thermapen around!
              The Neighbor's 36" Blackstone

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              • #8
                Sledhead - anxious to see some smokes out of that unit
                ~ George Burns

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                • #9
                  Originally posted by Richtee View Post
                  Welcome to Smoked-MEat eh! That is a neat build.

                  One thing I’d consider for it... a “high airflow” mode. I have a big homebuilt unit I wanna add this to, manly for jerky dehy. Just need the BTU’s available to keep up, and looks like ya got those allrighty.
                  The great thing about the proofer is that is has a functioning air circulation fan in it. That should also help to keep the cabinet temps more uniform. The intake in on the bottom and it blows it out a perforated plenum that runs up the back from bottom to top.

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                  • #10
                    Originally posted by Sledhead01 View Post
                    The great thing about the proofer is that is has a functioning air circulation fan in it. That should also help to keep the cabinet temps more uniform. The intake in on the bottom and it blows it out a perforated plenum that runs up the back from bottom to top.
                    SWEET! Crap..I passed on a proofing unit a few years back. Then again.. I can already cook half the Chicago stockyard if I fired all my cookers up
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      from WA
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                      • #12
                        Welcome Aboard - Glad you dropped in
                        Island of Misfit Smokers Member #92

                        How to heal the world. Love people and feed them tasty food.

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                        • #13
                          Originally posted by Richtee View Post
                          SWEET! Crap..I passed on a proofing unit a few years back. Then again.. I can already cook half the Chicago stockyard if I fired all my cookers up
                          As for my air intakes, I was planning to put 2 adjustable 4 inch vents that are pictured. Do you think that will be sufficient?
                          Attached Files

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                          • #14
                            Welcome.

                            I went to Canada last year Mulie and elk hunting with a friend who lives there. I freakin love Canada. Had I not had a pretty settled life here I'd never came home

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                            • #15
                              from Kansas...That's quite a ways south of you...
                              Craig
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