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Date Posted: 07:47:44 01/26/02 Sat
Author: reg
Author Host/IP: Montreal-ppp47830.qc.sympatico.ca / 209.226.140.79
Subject: Re: Pup
In reply to: PuppyBreath 's message, "Re: Pup" on 22:35:00 01/25/02 Fri

hey morning PB , you can do the smoke thing right on the hotplate or in a container on the hotplate either way . when doing eggs or cheese for instance i have a single hotplate from CTC ( $14.99) that is solid and i put the chips right on it , on the double its like an electric stove elememt in which case a small cast iron pan holds the chips . these little smoke boxes do work well for specialty items that require low heat . the other thing is when you neet to raise the heat for instance doing some types of sausage or the Montreal Smoked Meat , you start off at say 80 degrees for 4 to 6 hours then have to gradually raise the temps to 160 the double element will easily you hold that temp plus . the double i have was picked up at a garage sale for $ 3.50 and works great . hope you can see what i'm saying , sometime my explanations aren't real good . reg

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