Ben W With hotdogs I would suggest you add a little more water than what is called for and keep the meat super cold. That should help, I think Austin used this a long time ago for hot-dogs but I never have.
Smoke vs. no smoke
When making snack sticks are there flavors that just dont pair well with added smoke? Would one just prefer to do the heat schedule without smoke? For example: taco, pizza, dill pickle
twilliams that would be a matter of preference the type of wood will also change the flavor some might work better with pecan or alder or fruit wood like apple or cherry and less smoke
twilliams The Dill Pickle doesn’t do well with cheese in my mind but I haven’t given any thought to smoke…I could never articulate what I don’t enjoy about the Honey BBQ Stick, everyone else loves it but I don’t. I now wonder if it was the smoke mingling with it that I objected to? I might try making this again.