Well I am a newbie to smoking and a smoker. Although I grew up in a Portuguese family, this is going to be my first attempt at the traditional family recipe. My concern is, I purchased and received my smoker and my concern is with the operating manual...
It states that "the thermostat control has a range from 50F to 200F. The ideal temperature when smoking sausage is 165F... The Smokehouse temperature should never exceed 170F at any when smoking meats."
I have tried all day to talk with someone in the customer service department, but no one was ever available and the call was always transferred to the sales department which couldn't answer my question....
1. Isn't this temperature too low and the risk of bacteria be to great?
2. Is this in C and not F, which would be more logical. Or is this meant to be a very slow cook to get to "done"
What are people's thoughts?