I recently built a new smoker. I have a propane burner out of a pool heater. I added a thermostatic control unit to the burner. It has 5 tube burners on it. I blocked off 3 burners. And I also have a wood stove on the outside for producing smoke.
I like to hot smoke venison sticks and bologna along with venison dry beef.
Problem is, when the burners are on, it gets to hot above the flame which will burn the meat. I'll include pictures
I like to hot smoke venison sticks and bologna along with venison dry beef.
Problem is, when the burners are on, it gets to hot above the flame which will burn the meat. I'll include pictures