MNFarmHunter
Well-Known Member
Finally bought a smoker last weekend. My rule is every year I buy (1) big ticket and through the years have acquired a quality sausage stuffer, grinder, meat mixer and slicer so this year was a Pit Boss propane smoker. I went back and forth for weeks between electric or propane but wanting to run 4 seasons, off-grid if necessary, the propane won out.
Temp is very easy to control on this smoke as it has (2) burners, 1 for the smoke tray and 1 for heat. With outside temps near 70, the smoke tray burner will get it up to about 150 and the heat burner on low will bring it up to about 210. So far, I've got 11 hours on it smoking ribs followed by 8# of venison summer sausage. Tomorrow, I'm smoking a turkey.
Playing with the smoke, I thing I like alder as a base wood then cutting in other flavors accordingly.
Temp is very easy to control on this smoke as it has (2) burners, 1 for the smoke tray and 1 for heat. With outside temps near 70, the smoke tray burner will get it up to about 150 and the heat burner on low will bring it up to about 210. So far, I've got 11 hours on it smoking ribs followed by 8# of venison summer sausage. Tomorrow, I'm smoking a turkey.
Playing with the smoke, I thing I like alder as a base wood then cutting in other flavors accordingly.