OK all, I trying something new tomorrow and I probably need more help than I think I need. I've done lots of ribs, chicken, pork, brisket etc, but I've never done pepperoni sticks. I've converted my first box smoker originally wood fired to propane fired so I can control heat better. I've been playing with it today to get a feel for how it will heat. I bought a box of seasoning mix with cure and casings from Cabelas. I plan on doing about 10 lbs of meat. Thinking about 70% beef and 30% pork shoulder. The instructions say to put meat in a 100 degree preheated smoker for 1 hour, then raise the temp to 125 degrees with wood chips for smoke (obviously!) for 5 hrs, then raise to 170 degrees, shut dampers and turn off heat and cool to 100 degrees. My smoker is not insulated so I will lose heat fast after I turn it off.
Any advice will be appreciated.
If I can figure it out, I'll include photos. Sadly, I'm not too tech savy.