Recent content by dmorris142

I am interested in smoking homemade sausage the model 4. My question is for my drying process of the hanging links(130 degrees or so), will I need a cold smoking plate. Also is their one being offered for this model. thx

I am trying to decide which smoker to purchase. My needs are mostly for homemade sausage 50lbs or more a few times a month. Also pork shoulders, hams, ribs, briskets, chickens, all the usual stuff. I have a small operation, and I process all the pork, so I don't need any more extra work or 2...