Kalebtrojacek

Here’s the first batch of sausage Ive made. It turned out great. From the walk in cooler to the smoke house.


Kalebtrojacek Now Ive just to finish the double front doors, the wooden window opening, house wrap, and cedar siding. Any suggestions on the heating element? Ive got a propane burner that puts out a ton of BTU’s, but Im wondering if there are good propane thermostats out there that would work with something like this.

Here’s the first batch of sausage Ive made. It turned out great. From the walk in cooler to the smoke house.


bocephus Thank you. It seemed like the griddle worked well for heat displacement so I’m not sure if Im going to do anything else to spread out the heat, but I will likely be adding the pan of water as well for humidity!

kyle Awesome that is just what I wanted to ask you.

bocephus thank you. Im thinking about just screwing a few holes in the lid of a hotel pan and using that as a chip box which I would put in the center of the griddle where most of the heat is.

Here is the finished product. It got up to 190 no problem and was around 55 degrees here today in Texas. Now I need to figure out how to get more smoke out of it and a shield to keep the fat from dripping and catching on fire.


kyle that’s a good idea do you have a picture of your set up? Ive got a full chord of seasoned oak that I use for my offset smoker. How small of splits do you typically make them?

processhead Awesome. Thank you. what would happen were I to put just a large cast iron skillet on top of the burner and use that to put wood chips in?