Stick time

[processhead]

Those turned out looking good. Joemy96. Which do you prefer for snack sticks, the 21mm or 32mm ?

[samspade]

I’ve only done sticks once so far in my MB but hanging give you way more room. I did not use any cheese but the cane out great.

[gus4416]

Joemy96 Those look great

[Joemy96]

wdaly I haven’t tried hanging. Main reason is the temp difference between the top and bottom of the pit boss. The bottom would burn and top would be raw.

[Joemy96]

processhead I prefer 21 or even 19. Only downside is when using cheese, they are harder to stuff with a smaller tube.

[craigrice]

Joemy96 they look good

[cdavis]

Joemy96 looks great

[cdavis]

wdaly I hang my sticks in the masterbuilt and they turn out great

[mrobisr]

Joemy96 those sticks look terrific.

[mrobisr]

cdavis is that extra pan in there for moisture?

[Joemy96]

cdavis the bottom don’t burn? My pitboss can very 30-50 degrees from top to bottom.

[Joemy96]

mrobisr I run no water in it for 2 hours, I already had removed the foil to add water to get the steam to help set the casings. The pan also helps drippings from getting into the fire pot.

[wdaly]

cdavis Thanks. Haven’t tried them yet but open to soon.

[cdavis]

mrobisr yes sir I use it as a moisture pan/ drip pan and heat deflecter.

[cdavis]

Joemy96 I’ve checked mine. It’s about 10 degrees difference top to bottom. I don’t run my sticks all the way to the bottom and they cook pretty evenly.

[Dr_Pain]

Joemy96 I think this is one of the first time I see a stick cut before cooking rather than cut after cooking. Are the ends pretty crispy that way, or better yet, what is the advantage (since you could coil them flat on the rack the same. Just a newb question

[Joemy96]

Dr_Pain the 32 don’t coil to good so I cut them to fit my smoker grates. They do get crispy. I cut that part off and package separately

[Dr_Pain]

Joemy96 That makes perfect sense. I have never made 32s so my experience has only been with 19s and 21s