View Single Post
Old 10-24-2013, 01:06 PM   #1
Knows what a fatty is.

Join Date: 04-04-12
Location: Columbia, MO
Default Cold Smoke Tips?

Anybody out there use an electric smoker for doing summer sausage and other cold smoke applications?

I'm looking at a Masterbuilt and am wondering it they will actually produce smoke in the 100* to 150* range.

I'll be primarily using the rig for smoking/curing venison sausage in both natural and fibrous casings.

"If it looks good, eat it!" - Andrew Zimmern

BGE, Char Griller offset pit, Weber OTS
Bro-be-que is offline   Reply With Quote