I've been smoking meats for years, canadian bacon, pepperoni, pastrami, jerky, etc.
I've done several small batches of snacks sticks, some using my old Little Chief smoker, and some on my Weber Kettle that I use to smoke. This time around, I'd like to make a 25 pound batch and use the bigger WSM.
Questions: What is the best way to fit the most meat in at once, coiled up using more than two racks? Using the packaged mix from Walton's that say smoke right after stuffing. I assume I can let it sit in the fridge until more room is free in the smoker? Any other tips?
Thanks!
I've done several small batches of snacks sticks, some using my old Little Chief smoker, and some on my Weber Kettle that I use to smoke. This time around, I'd like to make a 25 pound batch and use the bigger WSM.
Questions: What is the best way to fit the most meat in at once, coiled up using more than two racks? Using the packaged mix from Walton's that say smoke right after stuffing. I assume I can let it sit in the fridge until more room is free in the smoker? Any other tips?
Thanks!