Hello everyone I found your site yesterday and was interested in some advice on a propane smoker and controlling a lower heat for smoking sausage and summer sausage and the folks here had a lot of good advice Thank You All.
I am a retired meat cutter and sausage maker but have not worked with the small propane fired houses and was looking for some suggestions and Bingo got some good advice.
I have a New Smoke Hollow Pro44 that I am in the process of setting up with some mods, casters, needle valve, gaskets around doors,Tel True 500 degree thermometer, ThermoWorks ChefAlarm, And a 12" pellet smoking tube.
I have a Webber 22" gold charcoal, GMG -DB, pellet pooper, Webber Genises stick burner and this new Smoke Hollow Pro 4400. Lem #22 Grinder, F.Dick 24 liter stuffer.
I Love all my gadgets and they get used often but I needed a vertical the hang summer sausage,polish, brats and such and not wanting to spend the cash on a small professional electric (Pro Smoker or Vortron ) Around 6 Big Boys I thought I'd see if I can make this Smoke Hollow work. I'll report back with the results if I don't blow the thing up getting it to work. Maybe sometime I tell ya about the time I burnt the back half of my deck off while cooking a beer can chicken in a 30 gallon metal trash can while not paying attention and drinking Beer, LOL