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Help to build a smoker in Mexic

Posted By: gabriel astie
Date: Saturday, August 7, 2004 at 5:23 p.m.

In Response To: Re: Dry Italian Salami (Bob Frayser)

Hello,,

I leave on the beach in Mexico for the pass 6 years.I want to build a smoker
for meat and fish.I will like to have a small meat smoker downstair with a pipe connect on top, to bring the smoke on the top floor to a small fish smoker room.I think I need to know how to make smoke for 6 to 8 hrs so I can go to sleep but the fish can continue to smoke as needed for 2 to 3 days

Please,if some one can anwser those questions

1) I need a design of a smoker and the smoking chamber

2) What is the best type of wood chip and preperation of them

3) Any advise a beginer shoud know

Any help will be very appreciated

Thank you again to any one who can help me

Gabrie Astie

Messages In This Thread

Dry Italian Salami
Bob Frayser -- Tuesday, August 3, 2004 at 12:11 a.m.

Re: Dry Italian Salami
Joe Ames -- Tuesday, August 3, 2004 at 3:29 a.m.

Re: Dry Italian Salami
Bob Frayser -- Tuesday, August 3, 2004 at 7:37 p.m.

Help to build a smoker in Mexic
gabriel astie -- Saturday, August 7, 2004 at 5:23 p.m.

Re: Help to build a smoker in Mexic
Joe Ames -- Sunday, August 8, 2004 at 8:09 a.m.