calldoctoday I would say that a little heavy or a little light will be fine. It would be most important to just not use multiple times more than what you need, and also not just 10% of what you need. Close will be ok, but I would definitely put a small kitchen scale on your wishlist! Hope you have a great Thanksgiving too!
Not sure about rabbit, but have smoked many pork brats. I do these on a Weber grill. Total cook is indirect. Wood chips on edge of coals. 225 for entire process. These come out tasting nothing like a brat, more like smoked sausage. Very very good!
ButcherBrown In my opinion the PK100 is about as good as it is possible to get with this size smoker, I have done hams and bacon, ribs and pork butts in it and it the color and smoke flavor are on the same level as the big commercial smokehouse. Now, it is not without issues, the price is pretty high and you can only use sawdust in it but that’s about it, other than that the insulation is amazing, the heat wave is very reasonable compare to other smokers and the vents system adds some good versatlity. Also, we never use the lower watt setting.
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