- Dec 9, 2014
- 10
- 10
Hi, I'm a newbie to this site and completely new to smoking meat. I just purchased a new masterbuilt Gen. 1. my biggest thing that I want to smoke is my own venison summer sausage but the way it looks, I'm going to have to use 2 1/2" x 12" casings. I'm trying to come up with something to set in on the top of the rack holders to help get the tubes up a little higher, but I still will have to use 12" casings. I've read a lot of stuff on this site and I'm not sure how to do this. should I use the water pan for SS ? and the wood chips , I didn't know I was going to have to load them every 20 to 30 min. I thought they lasted longer , any good ideals? I'm not sure how to go about making the SS. I kind of like mine good and moist but not like mush. I'm not sure what recipe to use or what cure to use. does anyone have any good recipe's ? any help would be appreciated. I know my first round might turn out to good, but I can not afford to waste much meat.one reason I bought this smoker is I got a good deal at $ 125.00 new in box un-opened. thanks guys