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Just started my first summer sausage run I'm my modified smoker.

I'm making a batch of summer sausage and would like some suggestions on what wood to smoke with? I have used hickory in the past but I'm open to experiment, but I don't want to ruin the batch with the wrong wood flavor.

I need help on temp control. I have a vertical Chinese smoker about the size of a refrigerator it works but temp is to high for jerky and summer sausage type meats. low temp is 200 and high is 500 that is what type control it has and range, this is all analog control no electronic at all, it has...

I smoked my first turkey breast yesterday and it did not turn out great, i need some help. I used a vertical gas smoker temp 250 it took 2.5 hours, brined the breast, used a mix of hickory and apple wood . the problem is the color was grayish and to smoky it was edible but strong smoke flavor...

hello everyone Im Captin Richard. I live in ohio im a charter captain on lake erie. I smoke meat on the regular and looking to expand my smoking experiance. I use a vertical gas smoker similar to a masterbuilt. I smoke a lot of summer sausage, jerky and snack sticks low temp operation. I have...