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I am smoking one right now. What a wonderful idea - using some Aidell's Manjo/Jalapeno sausage.
Stuffed it, wove a pound of bacon around it, then into my Masterbilt 40".
It's been in for 30 minutes and is already at 120. It's a tiny 2lb loin, but the wife and I are going to eat it later this...
I use Clorox spray bleach and spray it all over the interior and leave it "soak in" for 30-60 minutes. Then I thoroughly hose it out with water. Then I run the smoker for an hour to dry it out.
I do this after every use... That means it's been done well over 100X with no problems at all.
Right now my food probe is reading 100 degrees too high - have done a cold start, cleaned the probe. Unit is only a 3 months old. Will try the oven trick next - but I have 13 lbs of pork shoulder smoking - grrrrr.
PA boy here - born and raised in Reading, PA. Lived in the Lehigh Valley for 35 years - then moved to Gladwyne (outside of Philadelphia). Living now in Mount Laurel, NJ. My wife, Toni, is a first generation American - her Sicilian parents raised her right. The woman is amazing in the kitchen...