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It depends what I am doing the hams an hocks I smoke around 150 till internal temp starts get close to done then yes I do bring it up to 200-220 to finish them off The bacon an suasage I smoke them as low of a temp I can do an still keep it going steady which with the smoker I have been using...

Usually I try to start low for most of the time then as it closer to being done I bring the temp up to about 200-220 to finish it I am currently limited to doing 4 pigs an hell to smoke all that it is a solid 6 week ends of smoking an would like a bigger smoker to do it all in two days

I have thought of build a smoke house but I don’t want to put up a permanent structure Also I enjoy getting up real early an getting a fire going an tinkering around the house n babysitting the smoker while tilt a few 12 ouncers back

I am in process of accumulating items for the build I need to build a smoker for smoking hams , hocks, bacon an suasage off of 4 pigs I have been doing all this on a small smoker for years but time to upgrade I have been thinking of using a 500 gallon propane tank set up vertically I know it...

Not sure if this is still active but I just acquired an slicer 58limited an need a belt size so I can get this working I also notice bakerboy7 is similar so if any can help me get the proper belt it would be appreciated