Finally got a little time to finish the beast after getting in all of the parts.


A total of 11 rack brackets inside. I have a number of 18"x26" pans, and an equal number of expanded metal racks. So far I have smoked cheese at 70F, and salmon at 170F. The convection feature means all product from top to bottom is held at the same temp, and I can do in excess of 200lbs at a time.

Here is some of the finished product.


If you have a lot of fish to smoke, let me know. Let's strike a deal.