Mac's BBQ, ...The "Artisan" CSG, ..first look in the flesh

[slemps]

IIRC, Erlandson, the author of 'Home Smoking and Curing' favoured around 24 - 25°C.

Yes that's right, and I've seen other references to that kind of temperature. Possibly from Torry?

I monitor the temperature inside my smokehouse and have found that, with salmon, you start to see cooking effects by about 26°C so the above range is pushing it a bit close for my liking!

I aim for about 16. The smokehouse is quite well insulated so I don't go much above that even in summer. Much lower and I find you don't get enough moisture/weight loss.

Sam.

[GUS]

Merely an FYI update re the artisan.

My essential tool for this is a small pallet knife which I've taken to using to obtain the extended runs this is designed to operate at but with less of the channel filled.

It fits in the channel to help fill & flatten (a wee bit) the sawdust nicely, then carry it through to the smoker without slumping / shape deforming.

I'm typically filling to channel height but around 50-70 width, so in a smaller unit it is a "reducer" for smoke qty if yo find it oversized & bitter in initial use.

Much easier to clean based on size alone