Recent content by jimo95

Quick question.  I am going to hot smoke some store bought sausage.  I know to bring it to a temp of 160 but wouldn't putting temp probe in it allow juices to escape?  How will I know they are done without using a probe?

Quick question.  Is time and temp the same no matter if I am smoking 1 rack or 4?  I am only doing one rack for first smoke in model 1.  I know making more is preferable but we have other foods as well to eat.  Thanks

Got my Father's Day gift yesterday... An SI-1.  Going to season it tomorrow since it is raining in Jersey.  Pumped to do ribs for first smoke on Sunday.