<![CDATA[Smoking Hot links]]>Does anybody have advice on do’s and donts of smoking hot links on a traeger smoker?

]]>https://waltonsdev.nodebb.com/topic/2316/smoking-hot-linksRSS for NodeThu, 10 Sep 2026 21:41:48 GMTSun, 03 May 2020 02:12:55 GMT60<![CDATA[Reply to Smoking Hot links on Tue, 05 May 2020 12:19:56 GMT]]>spanky Not on a traeger but with a GMG propping the lid can help you maintain lower temps for the first hour. It takes some experimentation but I’m pretty sure we eventually found a way to stabilize it around 120°

]]>https://waltonsdev.nodebb.com/post/17051https://waltonsdev.nodebb.com/post/17051Tue, 05 May 2020 12:19:56 GMT<![CDATA[Reply to Smoking Hot links on Sun, 03 May 2020 05:37:23 GMT]]>y
Thanks for the info it’s going to help. Ill let you know how I do.thanks John

]]>https://waltonsdev.nodebb.com/post/16984https://waltonsdev.nodebb.com/post/16984Sun, 03 May 2020 05:37:23 GMT<![CDATA[Reply to Smoking Hot links on Sun, 03 May 2020 02:31:48 GMT]]>spanky just watch the temps. I use my rib rack to do all my sausages, it keeps them off the grill and away from the heat. I usually just use the smoke setting on the thermostat since they aren’t that accurate for temp control, this the rack usage. The cold smoke chamber on mine doesn’t get hot enough to process the meat properly.

]]>https://waltonsdev.nodebb.com/post/16981https://waltonsdev.nodebb.com/post/16981Sun, 03 May 2020 02:31:48 GMT