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Hi davdi?

hey treb

Hi treb

These mount to the vertical aluminum collar that the plastic skylight rests on. The holes are drilled horizontally through it, so there is no new hole in the roof. The vent is wider than the entire opening, so water can't get in. I do close them to a crack in high wind rainstorms just in...

Have you looked into these? I have them on my camper and leave the inside vents open all year and don't get moisture inside, even with inches of snow on the roof.

My FIL is a retired butcher, he still does 60-120 deer a year, so really still a butcher. Before factory ground beef it was common for local markets to grind up briskets by the hundreds to stock a meat counter. So when I find brisket packers for less than or the same price / lb as ground beef...

Cheese turned out OK I guess. I'll have to wait a bit to find out. I was going to post after pics, but my vacuum sealer went on the fritz so I was hustling to get them put away and get out the door. Grilling burgers tonight, some of my brisket I ground up a few weeks ago.

I have a feeling this will be the sentiment of some of the people I will serve this too That's what I'm figuring too. I plan on aging for 2 months, though I may have to bust something out after the two weeks. :p

I've seen a range of 2-3 hours for smoking, so for my first shot I'm going right at 2 1/2 hours unless you advise otherwise.

Rain and drizzle today, so ice fishing it out. Flooring isn't quite finished, so furniture has been pushed out to this afternoon, Well... ...cheese map so I know what's what when it is done... ...and on the smoker...

Here is my stack. I'm not sure if I'll do it tomorrow or Sunday. I have to move some furniture at my parents one of the days, I'd like to go ice fishing, but we'll get it done this weekend. :)

I'm going to stock up and smoke mine this weekend. Can't wait, though, I have to wait to try them, LOL.

So I'm reading about cold smoking, and it seems now is when I should be doing it, as the ambient temps below 60 are ideal. Well, maybe at least above freezing, but yeah, colder the better. I have a block of cheddar, I'm going got get some gruyere at least so I can age it for a future...

~drools~

I'll tell over here as it is more pertinent here. Tall tube fills with pellets, with a weighted plunger to keep them in the burn pit. Shore tube is attached to a blower that pushes air over the pellets (manually lit) in the tall chamber and blow smoke out the of the hose on the right side of...

Temps finally broke today, no more single digits. I'm heading to the grocery store to see what tickles my fancy on the grill. I did add this to the repertoire, a cold smoker. I'll be hitting up @olbriar for some cheese smoking tips.

Cold smoker...

I should close the thread after that one.

PCA is going to PCA. I see no personal attacks or other rules violations. I'm going to go shower now, thanks.

That certainly sounds like an airflow problem. If all the air inlets and outlets are clean, and it sounds like they are, then it must be fans or the controller. I'd double (triple??) check that there aren't any obstructions to any air inlets or outlets. After that, it seems fans are cheaper...