Lookin good on the sausages hangin... Not to be a kill joy, but you should consider putting a chain around that cylinder to keep a possible disaster from happening. I made a few pounds of Greek Loukinikos sausages today and after I smoke them Sunday I plan to put them in my keezer and let them finish ageing and drying at around 55 degrees. I already have a few pounds of Salami/Pepper Jack cheese ageing in there with a slow lager already. Should be an excelent Valentines day if everything works just right......
What do you mean "no Kidneys"???, WTF now I gotta drink less beer...
Join the Automation sub forum in Electric brewing for a discussion of components and control systems. I did!!!!