It didn't take too long to have a fail, after have some successes I tried to do some Lebanon bologna but discovered I couldn't get the temps low enough. As soon as I turn the temp control on it shoots up to 134 degrees. I needed 85 degrees for 48 hours. No can do with work and this smoker.
Question should I drill holes and install baffle control plates so I can lower the temp when I need to and close them when I need more heat?
I guess I'll need to try until I get enough holes or the right size holes to do what I want for now. I tried opening the door but it's iffy and really needs babysitting.
Any help would be greatly appreciated.
It's a Smoke Hollow 30 inch electric with just a dial temp control. Is there a better add on temp controller available out there?
BTW: I'm sure I killed the culture before fermenting was done. Should I still try to smoke this meat or toss it?