Hey guys i started ordering some seasoning to make snack sticks. Included in that was 2 five pound bags of high temp cheese. I didnt go through with the order due to being concerned with the shipping from Kansas to Wisconsin and not having a way to keep it cold. What are your thoughts. Thanks

Hey guys, in my lean trimmed venison i add 30% ground pork for sausage and snack sticks. Im looking at doing beef since i dont have any venison left. Do i use the same percentage of pork for beef? I plan on beef trim being as lean as possible. Thanks for the help

Jonathon I bought the prosmoker 100SS with the $1800 electronic controller upgrade for $8200, yes its a bit over the top for your typical home smoker but I wanted the dual burners and internal fan for even heat throughout the cooking chamber. I really wished it offered the side pellet smoke generator. I really like it so far, the only thing I don’t like is the manual timer for the smoke burner that only goes to 60 minutes. If your smoking for 1-12 hours its troublesome to remember to go out and reset the dial.