Bit the bullet, bought a Bradley 4 tray digital.
I am in the process of seasoning it right now, found out the spout on my welding exhaust fan in the garage fits perfectly on top of the smoker, so I can run it in my heated garage without the smoke!
I have 4 huge pieces of salmon drying now after a 26 hour bath in maple sugar, salt, garlic powder and pepper.
Pics tomorrow if all goes well!
I won't leave the smoker unsupervised in the garage, I am just doing this for the initial seasoning.
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Only dead fish go with the flow. The rest use their brains in life.
Originally Posted by Twisted Canuck
I wasn't thinking far enough ahead for an outcome, I was ranting. By definition, a rant doesn't imply much forethought.....
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