If I use an electric hot plate could i put my smoker box directly on the hot plate.
I believe a 60 watt bulb would keep my smoker ast 100 degrees
I still don't think the wood will smoke unless I get he hot plate high enough to smoke the chips and regulate the temp by cracking the door.
here is the recipeBEEF STICK 2
5 lb. lean ground beef
5 rounded tsp. Morton Tender Quick
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. coarse ground pepper
2 scant tsp. liquid smoke
1 tsp. hickory salt
4. Stuff the mixture into a small sausage casing
(Sheep or Collagen casing). Stick lengths are 6 to 9 inches.
5. Place into the smoker
(Charcoal, Gas or Electric) at 100Â°F to 110Â°F and cool smoke for 7 to 8 hours depending on the temperature.
6. To finish cooking raise the smokehouse temperature to 160 - 180Â°F and cook until the measured temperature inside a piece of sausage is 145 - 150Â°F.
7. Remove from the smokehouse and place in a dry room at 50 - 55Â°F for 2 hours to cool and dry out. Then package and refrigerate to increase shelf life.
Or I could have someone from this awesome forum give me a recipe that requires using normal smoking temps.