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

jroby I’m finding going to 165 IT, ice bath, then wrap in a big fat towel before cutting to length and into the fridge for about 24 hrs before vacsealing works great. I also dry them really well before going into the fridge. I also use no more than 24 oz of water doing the same with 80/20 ground beef…turning out perfect!

Meatsweats cheap kitchen scale…google…and a smart phone with a calculator…

caryfr5 pulverized the jaleponos in a mini blender. almost a powder. Delicious tho!

Luebke1219 how hot do you want it? I just did 10 lbs with willies. added 2 tbls of dehydrated jalapenos, and not quite hot enough…

jypuckett buy the sure gel. label has the ratio for 25 lbs of meat…get your smart phone out, open calculator, and measurements can be figured out in about a minute…Good Luck Brother!

Luebke1219 sure gel!

Luebke1219 sure gel binder, for sure!

Luebke1219 I have been making jerkey for 10 years. summer sausage for about a year. and my latest, snacksticks. I follow Waltons instructions to a T, and never ruined a batch! M first attemp at sticks is a bit moist for me, but all taste testers say best they ever had! 12 oz. water to 5 lbs. Also, my Pit Boss vertical has a HUGE water pan!..Keep on it!

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…