Masterbuilt Verticle Smoker
Inherited a Masterbuilt Verticle propane smoker from my dad. It is the Sportsman Elite model 20051713. He won it a raffle & never used it. Have been using it the last couple of years, notice right off the temps are pretty hot, even on the lowest setting. (Hard to keep temps below 225 degrees). Tried installing a needle valve b4 the burner. Was able to get the temp down a little to the 200 degree range. This is a little hotter than I’d like for longer term projects like summer sausage. Is there anything else I can do besides abandon this project? Do I try & use it for summer sausage at these hotter temps, & smoke a shorter time frame? Or will it dry out & leave me with a mess. Hate to waste the hard to come by venison. Thanks for the feedback!
You might also be able to find a smaller burner that would still operate on propane and allow a lower range of operating temps.
You also could convert to an electric heat source with some controls and that would lower the range of temperatures where it would operate at.
I would say the vast majority of smokers out there have heat sources that are sized for smoking/cooking large fresh cuts like briskets and pork butts, but run much too hot for thermal processing and smoking cured meats like ham, bacon, and sausage.