Recent content by diezelsmoke

This is what I'm talking about, temp. setting goes from smoke to 450*

I read someplace you can use store bought Jerky seasoning as a spice. I can't remember or find ........ Do you use more or less if using in sausage as spices? Edit Went to store and read package!

Second that and maybe turn temp to 200* depending on outside temp.

I would use a pellet burner/smoker and use wood as the cabinet uninsulated.

A newb to the forum, but have smoked for years. I am cheap and bought a cheap returned cabinet propane smoker. My problem was getting the temp level to be @ 150, which is were I want to be most of the time when smoking the meat. I used a combo of 3 main things to get it at that temp. and keep it...