The Texas BBQ Forum

i bought a insulated food warmer this is a large commerical unit about 5ft tall x2ft wide this has the heating element on top ,down draft this heats up to 200 degrees so it has enough heat to cook sausages i just need to introduce smoke somehow i really like a heavy smoke from what i have found the venturi and smoke daddy seem to work the best i have a welder and a air pump and thinking of makeing a clone of these or possibly a hot plate on the bottom any suggestions im ready to make sausage thanks.

Here is a link to what a lot of the cured meat people are using.
Link: http://www.amazenproducts.com/

I don't have one yet but have several friends that do. they all say they really work good. CF

This is a "cold smoke " generator .

http://usbbqsupply.com/home/index.php?m ... bs122v1el6" target="_blank

Later

Tuck

I have the 18" Amazin' Tube Smoker and so far I love it.
It held 113F in a FEC-100. It, from my understanding, is to be used in conjunction with heat.
I don't have the Tray version, YET, but I think that is more along the lines for cold smoking.

Light it up, burn about 5 minutes, blow it out and the smoke rolls.

thanks guys the 18 amazing smoker looks like what i need thanks for the pics gunny i will get one ordered and get busy smoking