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Original poster
Dec 27, 2016
Found this site looking up how to make summer sausage. Lots of good info on here. I've got a charcoal smoker that I cant figure out how to control the temperature. Any suggestions?
Hey Al,

It's a dyna glo, has the smoke box on the side. Got it as a gift last year. I've used it a half dozen times on Brisket and some butts. They turned out good but had a hard time maintaining the temp. One hour it would be to hot the next to cool. Going to do another brisket this weekend.
  Good morning and welcome to the forum from a partly sunny day here in East Texas, and the best site on the web. Lots of                   great people with tons of information on just about everything.

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