Hello fellow smoking enthusiasts. I recently received my dream smoker. I purchased a Meadow Creek TS70 with the warming box and live smoke option, insulated firebox. So far, I've done: ribs, pork butt, chickens, pork loins, beans, cheese, shrimp, and meatloaf. I want to try and do smoked sausage and beef sticks in the smoker box with the vent open (live smoke option) at the bottom of the warming box and top of the fire box. One of the recipes I've found talks about starting the smoker at 130* and placing the beef sticks in for 1 hour with vents open, then close the vents, add wood, and gradually increase the temp every 1/2 hour to 170*. Hold 170* until meat internal temp reaches 152*.
Where I need the help is controlling the temp in the smoker. I'm getting better at controlling the temp in the main horizontal chamber, but don't really know where to start in the vertical chamber and such low temps. Do you guys ever smoke your sausages with charcoal and wood? Do you have any recommendations on number of briquettes? How and when to add briquettes? I was planning on doing a dry run. Any advice from you experienced guys would be highly valuable.
Here's a pic of my new smoker.
Thanks for your help.