- Sep 14, 2015
- 1
- 11
I currently have a MES 40 that I use for processing venison into hotsticks, bacon, ring bologna etc. I have an external fire box so I can burn wood and get better smoke at lower temps. I usually only add smoke for 1-2.5 hours but often have it in smoker for much longer than that until it hits temp. I am looking for a taller vertical smoker but most I’m finding are pellet. My question is how do I start smoke after my drying phase and turn smoke off after how long I want to add smoke. Seems like they all just auger pellets the entire time it’s on.