re: Building a new smoker-Finished

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whats going to be your heat source? Didn't you say you smoke your link sausage at around 180 for 3 hours if I recall?

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It has a small low pressure propane burner for heat. Yes that's how I do my smoked sausage at a low temp for 3-4 hours until I get the color I want. Also, around the holidays I do several pork shoulders, ribs , and briskets for gifts .