Jamieson22 said in Stepping up to the “W” class:
Grimpuppy Is there no drip-tray on that MB or is it just out for the picture? Also, if it is anything like my PK 100, the smoke picked up by your sausage will increase greatly once the smoker itself gets a nice dark seasoning/coating on it.
Curious - how did oven compare to smoker?
The bottom of the smoker is considered the drip tray but there is a water pan that covers the smoke box and burners that will catch most of the drippings.
To my surprise the oven did extremely well. I have a convection oven. I set it at 170, the lowest it would go. No rotating product and it was done in 2 1/2 hours. Except for the smoke and a little more red color, you wouldn’t be able to tell the difference between the two in texture or flavor. I was very surprised at how well it worked.
Definitely have a few more smokes to get the new smoker completely seasoned.
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