- Mar 21, 2016
- 133
- 16
Hi, first of all my name is Joel. I live in Kansas. I have been wanting to join this but never have. I started smoking meats a couple years ago, still a lot to learn. I am in the process of learning to make venison jerky, summer sausage & snack sticks. I have a masterbuilt 30" electric smoker. I smoked some snack sticks (19mm) Saturday and I had some done well before others. Not consistent at all. I started at 140 then 160 then 180 for several hours. After 8 hours I had some that weren't done at all. I jumped it up to 200 then they started doing what they're suppose to. Should I just start at 200 degrees? Thank you, joel