- Dec 27, 2015
- 13
- 10
Ok so I got a master built propane smoker from bass pro Was told propane would be easier being that I am new to it. Need to know the basics on smoking deer sticks I have my own grinder and everything going to be making a jalapeño and cheddar... I need to know like fat ratio what I need to run the internal temperature up to and then stop at. I've looked around a little bit on the web I kind a have an idea on what to do but being that I have never done it before I'm not 100% ... Any help would be greatly appreciated I made Brotz last year came out really good used the LEM seasoning packets was probably going to use the same thing for the snack sticks just needs more information on what to do please help me.....[ATTACHMENT=2488]image.jpeg (1,952k. jpeg file)[/ATTACHMENT]