chrisndee2 I know this is and older post, but what about and induction cooktop. The one I have has a temperature setting, so to set it at say 176 for 3 hours would solve the temp problem. Just and idea that I haven’t seen posted.

Kmucker I have been dry curing, cold smoking <90 on Applewood, refrigerating 2-3 days, slicing, freezing, and cooking when ready to consume for years there is nothing wrong with your process.

What wood do you like to smoke your wings with and for how long?

processhead I too was very disappointed with fermento