post #21 of 21
When I use this setup, Brian, I have no heat at all in the chamber other than ambient for cold smoking (bacon or cheese, etc.). When warm smoking sausage I start with no heat and use a small hotplate to bring up the chamber to 140 or 150 and when I think they've had enough smoke finish them in the oven in the house.
I haven't had gas to it at all this year. You can't get low temps with a gasser, I don't care what some say.
I don't think the temps in the chamber matter that much in this case as long as the smoke and heat can flow UP and you have enough opening at the top to let it do its thing.