I bought a Masterbuilt propane smokehouse from BPS last week.
So far I have smoked pork meat (rib meat off the bone), chicken, salmon and today jerkey - tonight: beer can chicken
I just checked the jerkey and the only thing I dont like is low temp regulation on the oven and gauge sux. I will buy a couple of tel-tru gauges and mount them on my oven. Are tel-tru a real good gauge?
With the burner on its lowest setting I cant get below 200 degF even with the damper full open. I would like to regulate down to 175 degF reliably. Should I add more dampers?
Now that I have the Masterbuilt home and using it, I think I under-bought and should have bought something nicer. This will work for now.
I used Hi Mountain seasoning and my weston jerkey gun. I will give the meat the bend/break test in 30 minutes but expect to be done in about 45 minutes from now.