Reply to "Chunks or Chips?"

WillMember

Based on your suggestions and electrotech's idea, the smoker was loaded with a pan of damp sand, the original pecan chunk and set to 275℉.

At 220℉ the door was opened to a cloud of smoke and revealed a totally satisfactory heating element. It appears that I have a fully functional sausage cooker. //will find out when when the weather drops below (October?) 100℉ in Arizona.

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