- Dec 13, 2010
- 52
- 10
I am ready to start stuffing my deer meat for my snack sticks. My question is: what is the temperature I should be using in my mes 40. When should I put the Smoke to it. How long will it take? Should I take them out at 160 internal temp? Do I stick them in cold water when I'm done? I could use some guidance this is my first time.