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I was going to purchase a PK100 electric smoker, but I acquired a vintage Refrigerator that I would like to convert to the same style smoker. It will mostly be for making Snack Sticks, summer sausage, and Jerky so a low set point 120°f-140°f would be ideal, and I would also like to do normal...

I have a couple kits, and did an initial 10lb batch, but didnt care for them, it was my first time makingsnack sticks and I followed the directions. I added pork fat trimmings to my venison for a 70/30 lean fat ratio. I dont want to waist the rest of the seasoning, so was thinking of tweaking it...

This is the first forum for bbq I have joined. I have been smoking bbq for 5 years, and have usually do pork shoulder,pork back ribs,pork loin, packer cut beef brisket, jalapeños, and sausage. I will be smoking a 20lb turkey for thanksgiving. This is the first time trying to smoke a turkey, if...