Jim232118
Member
This is my first post aside from the introduction and I just want to say that I am amazed at the amount of helpful information on this site, it's been very beneficial. Thanks to everyone for the plethora of information.
I am thinking ahead for my fist try at growing tobacco and have gotten everything figured out except fermentation. I am growing tobacco in DFW Texas for cigars, Florida Sumatra, Criollo 98 and Habano 2000, and have considered building a kiln based on the concepts posted on the forum but after smoking a rack of ribs this past weekend I thought a meat smoker would work great. Size of a mini fridge, several racks, digitally controlled low temperature settings, insulated and seals well, drip pan in the bottom for adding humidity. Seems to me like it would be perfect.
I don't think I would use my existing smoker. Not sure how the seasoned smoke/meat smell would translate to the tobacco or be conducive for my application. Buying a new one is not too expensive, about $170, not much more than what it would cost to build something not to mention the time saved. Any thoughts on this?
I am thinking ahead for my fist try at growing tobacco and have gotten everything figured out except fermentation. I am growing tobacco in DFW Texas for cigars, Florida Sumatra, Criollo 98 and Habano 2000, and have considered building a kiln based on the concepts posted on the forum but after smoking a rack of ribs this past weekend I thought a meat smoker would work great. Size of a mini fridge, several racks, digitally controlled low temperature settings, insulated and seals well, drip pan in the bottom for adding humidity. Seems to me like it would be perfect.
I don't think I would use my existing smoker. Not sure how the seasoned smoke/meat smell would translate to the tobacco or be conducive for my application. Buying a new one is not too expensive, about $170, not much more than what it would cost to build something not to mention the time saved. Any thoughts on this?