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I've read this post countless times and will build this smoker for sure. Which by the way you did an awesome job with pictures and step by step plans!! We just got done processing and smoking our deer from this year and used a couple small metal box smokers, had a very hard time keeping temp to stay around 180-200 degrees. It was about 12 degrees, the summer sausage in the middle of the smoker was done but not the outside ones. Also the summer sausage was way to close to the heat and bottoms were done way before the tops, we read that someone turns them over when bottom got to temp. What I'm trying to get at is you said you were able to keep your temp steady at 180 degrees with no problems, is it usually pretty cold when you smoke? I'm sure it is being in North Dakota, but just wondering? You don't have a problem with heat being evenly distributed in the cold ambient temps? We used propane by the way. Thanks a lot!! Stocky
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