- Joined Dec 23, 2011
We have a good chili recipe we have used for years that we always prepared on a stovetop. Meats are 2 pounds of sirloin, 2 pounds of ground beef, and a pound of Bob Evans sausage. Thinking about smoking the sirlion, ground beef, and sausage before it goes in to the chili pot and then simmering the whole pot of chili in the smoker. Wondering if anyone has done this and what temp is simmer temp for a pot of chili in a smoker?