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Just made 25lbs last weekend of the LEM summer sausage, I do not think it turned out very well. Not much flavor to the summer sausage, almost a strong salt taste, but not much flavor. I was kind of disappointed. I also smoked a 30lb batch of Hi Mountain summer sausage and love that one...
Well I have reconstructed a warming cabinet into a smoker. I posted some pictures on here some time ago. Anyhow I have run into a problem with the heat, or lack there of. My cabinet only gets to a temp of about 160*F max on a hot day. I need/want the temp to be higher somewhere around max...
It has a thermostat which does control the heat, but I need at least another 50 to 75 degrees. Is there something I can do to the existing thermostat to get more heat?
So the smoker works great for making jerky, But I tried to smoke a couple pork butts and I could not get the temp up past 200 degrees. Any solutions or ideas would be helpful. I need more heat!!!!!!
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