Using a MB 40” digital. When starting sausages at a low temp 145 I don’t think I’m getting as much smoke as I should. The chip tray is full of seasoned apple or peach wood from my trees that has dried a year. It’s dry, I didn’t soak it, maybe I should? Also maybe start the smoker hot 225, to get smoke going then turn down and open door to get back to start temp ?
Thanks for entertaining my rookie questions!
Timber
Thanks for entertaining my rookie questions!
Timber