I got my new pro-2400 in today and I’m going to make about 20lbs of jerky this evening to try it out. It’s crazy how excited I am. Lol
It’s is a homemade smoke house. It’s a cedar building that I insulated and lined the inside with 2x10 oak it has 2 rooms, a hot side and a cold smoke side. The dimensions on the whole smoke house is 8’x12’ the cold smoke side is 4’x8’ the rest is my hot side it’s heated by a propane burner with a wood tray and is fully temperature controlled. The cold side has a smoke generator that pipes the smoke into it and I have an ac unit in it to help temp control. I use it for curing meat and sausage. I’ll try and get some pics of the entire building.
Its A version of the smoke house my great grandfather and grandfather taught me sausage and jerky making in.
Good stuff guys. I’m really enjoying these podcast.