I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.

20210807_083705.jpg

I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.
Don’t make the smoke schedule way more complicated than it needs to be.

mrobisr
152

Straight up mineral oil. Been working fine on my 20 year old cherry board.

I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.
Don’t make the smoke schedule way more complicated than it needs to be.

I make hundreds of pounds of snack sticks every year and use cheddar cheese all the time. I don’t smoke or dry it and it works fine.
No need to spend the hi price for hi temp cheese.

Ridley Acres 150 for one hour, 170 for two hours, 200 until internal temperature 152.
Don’t need to make smoking schedule difficult either.

Ridley Acres 150 for one hour, 170 for two hours, 200 until internal temperature 152.
Don’t need to make smoking schedule difficult either.

I make hundreds of pounds of snack sticks every year and use cheddar cheese all the time. I don’t smoke or dry it and it works fine.
No need to spend the hi price for hi temp cheese.

I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.
Don’t make the smoke schedule way more complicated than it needs to be.

I hang the sticks on 3/4" wooden dowels.
Broom sticks work too as long as there is no finish on them.

I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.
Don’t make the smoke schedule way more complicated than it needs to be.

twilliams collagen.

I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.

20210807_083705.jpg

mrobisr
152

nyankez
I make roughly 500# of snack sticks a year and have never used hi temp cheese. Straight up sharp cheddar works just fine, and is much cheaper.

Chef