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I see that now and just set it without all my "fixes".
Am running at 200 now to finish and it works great but don't know how it will work at lower temps. It's a pork shoulder ham.
I like to smoke most of my stuff at around 130 to give it lots of time to smoke and it's high enough for fish to...
Thanks for all the help.
I have a 4 lb "ribeye butt" (whatever that is) in the smoker now but had to make all sorts of changes to make it work at all. This is typical around here... everything I buy needs to be re-designed.
This thing made near zero smoke at less than 150F and that is too hot...
Just bought a new smoker and have a question abut it.
It's a Master Built analog, smaller version.
The chip tray has a lid on it, the purpose for which draws a complete blank.
Any help?
Jack Schmidling
Marengo, Il.
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