FarmerRon Great question on the “No Smoke” initial phase that we often recommend. We use a PK 100 which can cook and smoke at very low temperatures, far lower than most grills or even pellet grills. We say not to use smoke because it is a waste at that point, the smoke won’t adhere and since we are doing a drying phase with dampers wide open you could potentially run through a lot of chips. Also, if your product doesnt spend that first hour drying and get a lot of smoke on it it could be streaky at the end.

I hope I answered your question, let me know if I didn’t Im typing this on a treadmill trying to wake up on a Saturday Morning!

Have a great day and I hope anyone reading this has something good to smoke, cook and drink tonight!