Smoking Hot links
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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.
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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°
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