Hello,
I recently purchased a propane vertical smoker almost exclusively for making snack sticks (venison mostly, mixed with pork).
I’m struggling to have a consistent temp throughout the smoker. The top will be 15-25 degrees hotter. I hang them so it causes the top to get done well before the bottom. Which means I have to cut the bottoms off, put them on a rack, get the top half in an ice bath and cook the bottoms longer.
Any tips to get them finishing at the same time?
I recently purchased a propane vertical smoker almost exclusively for making snack sticks (venison mostly, mixed with pork).
I’m struggling to have a consistent temp throughout the smoker. The top will be 15-25 degrees hotter. I hang them so it causes the top to get done well before the bottom. Which means I have to cut the bottoms off, put them on a rack, get the top half in an ice bath and cook the bottoms longer.
Any tips to get them finishing at the same time?