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  1. K

    Serial Number location on smokin-it smokers

    Where can you find the serial numbers on a smokin-it smoker. I have the 3.5 model. It is required to register it. Thanks
  2. K

    Amount of wood to add to an electric smoker confusion:

    I'm having difficulty understanding why you can only add a few ounces of wood to an electric smoker, so it doesn't make the meat taste bad. But, on a stick burner smoker, you add tons of wood. What is it about an electric smoker that more wood ruins the meat, versus the stick burner that adding...
  3. K

    Pro Series Smoker Model #3.5DW- hang or on trays

    I ordered the Pro Series 3.5 DW. It comes with trays. I'm not sure about the pros and cons of hanging meat vs laying them on trays. But if I wanted to hang meat like snack sticks, how best to do it in these units? Wood dowels? Aluminum conduit? Something else? I do not believe they come with...
  4. K

    Hanging or on trays?

    When smoking snack sticks, what are the pros and cons of laying them on trays in the smoker, verses hanging them? Is one method better than the other?
  5. K

    High Temp cheese

    I have been using high temp cheese in my snack sticks. But here's my question: On recipes where you have the meat and cheese in a casing, couldn't you just cut up block cheese and make that work? It's not like it's going to melt and drip out. Why wouldn't it work? I can understand why with...
  6. K

    Looking for a slow smoker recommendation that takes wood chips.

    I'm looking at smokers from Smokin Tex such as the Pro 1460, versus Pro Smokers, vs Smokin it, such as the Pro Classic 100. Or even the Pro Max 100 which is a bit over my comfort range in money. What would you recommend? https://www.smokintex.com/shop/p/pro-1460-everythingbut-bundle...
  7. K

    Proper temperature to smoke venison snack sticks

    I read various viewpoints regarding the correct temps to smoke venison snack sticks. A lot of people say to start out cool and work up to around 180. However - my Pitt-Boss smoker only goes down to 180. And I believe that is pretty common for most pellet smokers. So should you start out at 180...
  8. K

    Just starting out

    I just bought all my equipment for making jerky ans sausage. I want to begin by making snack sticks. Here's my newbie question: What are the pros and cons of making snack sticks with and without casings? Whats the difference? Is one better than the other? I have the equipment to do both.
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