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Hey guys I'm looking for some info on the sm160. My main goal is to smoke snack stix,salami,pepperoni. I am wondering what the lowest temp I can get out of the sm160. When I smoke salami and snack stix ,I want to start at a temp of 120 degrees and slowly ramp it up to 170 degrees over the smoke/cook process. Just wondering how everyone has been doing salami and pepperoni. Maybe the sm160 isn't the right smoker for this process? Any info would be great thanks.

11/14/1311:37 AM

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