Skip to main content

PG1000 Hot Spots

I've had my smoker for a while and I do really like it. Am starting to use it even more and for different things such as jerky and now sausages.   I seem to be having an issue with some of the food getting over done and some not done enough.  For example I did some snack sticks the other day, kept it as one big long rope. The outside got done but the middle was still undercooked.  Also when doing jerky, is there a way to even out temps for that too, so you don't have to open it up and rotate the trays.  Same issue with that, seems like quite a difference from top to bottom, as well as side to side.  

Would some type of heat shield next to the fire chamber/grilling area help?

Original Post
×
×
×
×