Hi all,
I'm planning on using my cold smoker tomorrow and have bought some shop made sausages just while I experiment. Is this OK? Will they smoke OK?
essexsmoker wrote:It was only about 20C for an hour and I then nuked them till they were about 80C plus inside. Not dead yet. Fingers crossed. lol.
I have been having a play today and managed to get it running for 5hrs.
However , I noticed that the burn was up the middle of the pile but didn't burn at the edge!
There was a fair amount of smoke but not a massive amount. How much do you need. I thought thin for longer might be better?
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