I’m looking at a new electric for sausage and all around smoker. Company says sawdust or chips can be used. Seems everyone is purchasing the sawdust and interested in anyone’s experience using chips. Seems like similar heating to smokin it (chips in metal on top of burner). I like that setup die to using only a handful of chips each smoke as well as readily available locally. Would love to hear from anyone with experience using chips in the Pro Classic.
Pro Classic 100
- Thread starter tmcintosh
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