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Thanks Buzzard! That is the best ring bologna and kielbasa I have made to date. I just about made myself sick Saturday afternoon. I couldn't stop eating crackers with bologna and smoked cheese.
I got my Smokehouse finished about a month ago, so it was time to put some sausage in it. (Smokehouse build can be seen here http://www.smokingmeatforums.com/t/232482/new-smokehouse-build-finished ) I have been stocking up on pork butts and chuck roasts every time they go on sale for the past 6...
Sorry to take so long to reply, but I have been slammed at work. I had both of mine open during the cold smoke and it seemed to draw fine, and I am sure one would have worked just as well, but I am guessing that just one open during a warm/hot smoke is not going to leave enough O2 for the AMNPS...
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