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Re: Meat curing chamber
yep. drying too fast is a problem. too humid is a problem. too hot is a problem. too cold is a problem. curing chambers nail everything to the exact perfect level, not denying. but there is a r-a-n-g…2 · -
Re: Meat curing chamber
again, none of those temps and narrow humidity ranges are 'required'. ideal? yep. especially if you are aging the things for a year like ham or prosciutto but if you don't plan on sell…1 · -
Re: Smoking butt, won't stay lit
When your dome temp is steady before adding food. Don't adjust immediately after adding food. Your meat is cold, and drags down the temp of the system for a while even though the fire is the sam…2 · -
Re: Raising a grid with bolts and washers
Get stainless if you want, but Zinc is fine. You aren't close to forging temps. frankly, anything works. '1 · -
Re: Newbie Airhole Question - Flummoxed
what goes in has to go out. Opening the bottom vent doesn't let in any more air if the top vent is clamping it down. Fire can't grow without draft With a hose, it doesn't matter how op…1 ·
