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Well Rich, I finally built your smoker and love it. I've smoked chicken breast and was great, today I'm smoking summer sausage. What temperature do you keep the smoker? I smoked it at 140 for two hours, 160 for two hours then 180 till internal temp was 160. It took me about nine hours, you said you can get yours done in 4 1/2. Just wondering, thanks again for the plans and pictures, very well done!!
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