Coastal NJ. Very experienced cook. On my second smoker (Masterbuilt burned out) - now a
Camp Chef 24 inch Smoke Vault. Converted to Nat gas. First cooks - Mexican Chorizo, sold at the Mexican store by the foot (just kidding - sort of - - not individual sausages, but one entire casing filled with chorizo) with pecan wood smoke, and hot-smoked salmon in second cook. Some tiddly problems with the smoker, but so far Camp Chef support has been helpful.
Camp Chef 24 inch Smoke Vault. Converted to Nat gas. First cooks - Mexican Chorizo, sold at the Mexican store by the foot (just kidding - sort of - - not individual sausages, but one entire casing filled with chorizo) with pecan wood smoke, and hot-smoked salmon in second cook. Some tiddly problems with the smoker, but so far Camp Chef support has been helpful.
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