I’m in the process of turning a commercial oven into a smoker. My plan is to install a propane burner as the fire source for the chip box and heat for finishing. I want the system to be controlled by an electronic thermostat for my precise temps. I’m having difficulties finding anyone who knows much about it though. Are there any plumbing and heating guys here that can put together the parts list for me to accomplish this? I’m willing to hire and pay the right guy who can design the system. Thanks in advance.
- - - Updated - - -
I want to be able to cold smoke and crank the smoker up to 250ish to finish meats as well.
- - - Updated - - -
I want to be able to cold smoke and crank the smoker up to 250ish to finish meats as well.