I have had my SHS for almost 3 yrs.(#7G) I purchased this smoker to do it all. From smoking-cooking to curing. It will not allow you to get low temps to do curing of sausages the way it is set up. I believe a electric 1 would work better for this. The thermometer was 60 degrees off. On the lowest setting 230-250 is the lowest it will get.
OK
Now that I have gave all the downsides to this smoker let me tell you what I did to make it a usable smoker. I'm by far no expert but willing to learn.
I started by getting hold of the company. Got no exceptable help by phone. The guy wanted me to cut holes in my brand new smoker to let the heat out.
I got hold of them on their site(
www.olp-inc.com) I then got results. They knew the thermometer was to short & said they could not make the btu's any lower because of safety factor of flame blowing out & filling with gas to ignite. (Smoker explosion) The guy I dealt with was super heplful. I had to talk to him several time & each time he tried to help more.
1 he sent me a longer themometer
2 he then sent me a control valve for the smaller gas smoker
3 next he sent me a burner for the smaller gas smoker & a couple of the vent plates.(back to cutting holes
)
I still was not completely happy with results but things were getting better. I read about putting a needle valve in line with the gas bottle. I think it was from this forum. I put in the valve & built a little smoke shack to put the smoker in because of my location being surrounded by open fields. The wind will pick up & blows from different direction sometimes. Don't want the flame to blow out & fill with gas. The themometer is still off by 20-30 degrees on long smokes but seems to be good for 2-3 hr. smokes. This is result of late with it not being cold outside.(40-60 degrees) I have been using a oven thermometer to keep an eye on internal temp. & have a double digital thermometer on my Christmas wish list. Hope this helps all. I will be away from the computer for a week at deer camp if needing a reply back.
GOOD LUCK