Hello everyone

Discussion in 'Roll Call' started by joel11230, Mar 21, 2016.

  1. joel11230

    joel11230 Smoke Blower

    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
     
  2. one eyed jack

    one eyed jack Master of the Pit

    Hey Joel.  Welcome to the site.

    You might get more direct response to your snack stick question if you post it on the sausage specific page.  It's likely to attract more direct attention there than on this page.

    http://www.smokingmeatforums.com/f/130/sausage
     
  3. joel11230

    joel11230 Smoke Blower

    Thank you, I'll sure do that. If I can figure this thing out, lol. Not even sure I know how to reply
     
  4. one eyed jack

    one eyed jack Master of the Pit

    You'll get it figured out.  Best of luck to you.  [​IMG]
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]  to SMF!

    Glad to have you with us!

    Al
     

Share This Page