hell of an operation… never seen that brand of smoker… and you must have some great recipes in that safe…
Whats the benefit of dusting the seasoning and stacking vs adding water and marinating in Fridge
The short answer on dusting is, that’s how the instructions say to do it. The stacking just makes it easier to get them apart again when they are ready to go on the rack and also ensures that the un-dusted side is in contact with a dusted piece underneath it.
With a marinate, the amount of cure and seasoning to use gets a little iffy. With some trial and error, you could probably figure out a system that would work with a marinade, but ultimately, not all the dry ingredients in the marinade are going to stick to the meat, and some drips off somewhere you don’t want it to go. I like the meat to have the minimum amount of moisture to shorten dry time and just minimize the mess while preparing. Its just my method and I am sure other methods work just as well for others.
You have never seen a smoker like that one because it was a limited edition of one. In it’s previous life, it was a hospital blanket warmer.
After adding vents, a larger heating element, home-made pellet auger/smoke generator, and temperature controls, it is now a smoker.
Originally, I built electric smokers for my friends, mostly made from vintage refrigerators, the kind with the latching handles that kids would play in and…you know.
A buddy coined the name, cooked up a logo, and built some badges for the smokers I was making. Yes, kind of sick/dark. But easy to remember.