RatguyGary pitboss pro series has a water pan in the bottom…$400 at lowes. bought this last summer. excellent results with pork ribs, butt and beef briscuit. most recent endeavor, summer sausage, 3, 10 lbs batches have thoroughly impressed my veteran smoker friends…follow waltons instruction to a T and cant go wrong! about 7 hrs, 1 hr at 120, 1 hr at 140, 2 hrs at 155, then 165 or 170 until IT of 160ish, + or- 3 degrees. these are 16 oz. 1.5 " casings…PERFECT EVERYTIME!

KenfromMI Pitboss rocks

Parksider Lol! the beverage consumtion is half the fun!

Jonathon I have a buddy that puts them in brown paper bags in a cool garage for a few days to get desired dryness if not completely happy after hitting 160 IT…

RatguyGary pitboss pro series has a water pan in the bottom…$400 at lowes. bought this last summer. excellent results with pork ribs, butt and beef briscuit. most recent endeavor, summer sausage, 3, 10 lbs batches have thoroughly impressed my veteran smoker friends…follow waltons instruction to a T and cant go wrong! about 7 hrs, 1 hr at 120, 1 hr at 140, 2 hrs at 155, then 165 or 170 until IT of 160ish, + or- 3 degrees. these are 16 oz. 1.5 " casings…PERFECT EVERYTIME!

erich52 Thank you for your suggestions. Much appreciated! Only been at it for about 9 months and getting hooked!

erich52 not sure you really read and thought about my previous post…cheers bud!

erich52 thanks for the input! let me make another attempt at explaining. i don’t care for heavy smoke jerky. i am looking at designs to finish summer sausage, snack sticks and jerky in a heat box…electric heating element…digital controller and such, to eliminate 4-8 hours of pellet use as the heat source. i’ve done many batches of summer sausage, full time in smoker, and 1hr smoke and finish in oven…very little difference in finish. just looking at alternatives to burning pellets for days…Lots of guys on here beating thier chests…“look at my $5000 smoker”

Tex_77 thanks! went with the pitboss for price and warranty…probably 200hrs of use, maybe 300 and no problems. and like the hanging room. actually researching custom built (homemade) and have some good ideas i’m looking at. especially for jerky as i don’t care for a heavy smoke in jerky and electric finish or home built souis vide for both jerky and summer sausage/snack sticks will save on pellet price! buying components and will be experimenting soon! cheers!

erich52 Pitboss pro here…first smoker. What do you reccomend on the high end? Thanks!

marvsBBQ AND, I have a wife who likes to tell me what I ‘should’ do… Don’t need another. Thanks