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I got the smoker all together and the owners manual said to do a low smoke (170 degrees) for 45-60 minutes. With everything open and the burner a low as it could go, it started to produce the blue smoke at about 165 but then stayed pretty steady at 180 for about 40 minutes. At the 1 hour mark...

This is awesome info! Had no idea before what to watch for. The last time I was smoking, I actually had the blue smoke and my wife came out (even more novice than I am) and said "That's not smoking. I don't see any smoke." I keep learning here on this site. Awesome guys, really!

So, you're saying 5 hours to smoke the sausage. I know this is a completely newbie question but how much/little wood do you use during this time to avoid getting too much smoky flavor? I'm still waiting on my propane smoker to show up, but I can imagine too much wood in any type of smoker will...

Thanks to everyone for the warm welcomes! I have been searching thru the forums and have found many answers to my questions and so much more! I would have never thought about smoking Mac & Cheese! haha! With the new smoker, would it be recommended to do a dry run (no meat) just to get out any...

First, my name is Dave. Been grilling all my life and currently have a charcoal and gas grill but I am just now, at the age of 48, looking at getting into smoking, jerky making and such. We raise our own beef and will be getting about a tone of beef here in a week or 2. Can't wait to experiment...