<![CDATA[Smoking meat sticks]]>Hi everyone Im looking to smoke some meat sticks and i saw on the how to video to start smoking at 140 but my pellet grills lowest setting is 180. Any recommendations on what i should do for a temp.

Thanks Wade

]]>https://waltonsdev.nodebb.com/topic/681/smoking-meat-sticksRSS for NodeThu, 10 Sep 2026 22:01:18 GMTFri, 24 Aug 2018 17:53:36 GMT60<![CDATA[Reply to Smoking meat sticks on Fri, 21 Sep 2018 02:13:19 GMT]]>Try it on just smoke. That should work fine.

]]>https://waltonsdev.nodebb.com/post/2071https://waltonsdev.nodebb.com/post/2071Fri, 21 Sep 2018 02:13:19 GMT<![CDATA[Reply to Smoking meat sticks on Tue, 28 Aug 2018 20:55:51 GMT]]>wmckenzie008 Then yes, you can make sure your chimney is open like AndyMan suggested and then prop the door open a little bit. Just be sure to keep an eye on it!

]]>https://waltonsdev.nodebb.com/post/1960https://waltonsdev.nodebb.com/post/1960Tue, 28 Aug 2018 20:55:51 GMT<![CDATA[Reply to Smoking meat sticks on Tue, 28 Aug 2018 20:52:42 GMT]]>Jonathon I have a grilla silverbac pellet grill.

]]>https://waltonsdev.nodebb.com/post/1958https://waltonsdev.nodebb.com/post/1958Tue, 28 Aug 2018 20:52:42 GMT<![CDATA[Reply to Smoking meat sticks on Tue, 28 Aug 2018 12:56:51 GMT]]>AndyMan wmckenzie008 Andy makes a good point, make sure your top vents or chimney is open wide. What sort of smoker are you using?

]]>https://waltonsdev.nodebb.com/post/1950https://waltonsdev.nodebb.com/post/1950Tue, 28 Aug 2018 12:56:51 GMT<![CDATA[Reply to Smoking meat sticks on Tue, 28 Aug 2018 01:17:09 GMT]]>You might want to open your chimney all the way and prop the door open 1 to 3 inches, this should lower the temperature significantly. This how I get my smoker down to 125 to start the drying cycle for jerky.

]]>https://waltonsdev.nodebb.com/post/1948https://waltonsdev.nodebb.com/post/1948Tue, 28 Aug 2018 01:17:09 GMT<![CDATA[Reply to Smoking meat sticks on Mon, 27 Aug 2018 18:29:29 GMT]]>That’s exactly what I do
A bit more baby sitting than I like but it needs to be done

]]>https://waltonsdev.nodebb.com/post/1946https://waltonsdev.nodebb.com/post/1946Mon, 27 Aug 2018 18:29:29 GMT<![CDATA[Reply to Smoking meat sticks on Mon, 27 Aug 2018 14:04:15 GMT]]>wmckenzie008 If you have something like a GrillEye thermometer (or really any thermometer than you can leave inside the grill while it is running to get the ambient temperature of a specific area) then you can prop the lid open a little bit to let the heat out and get below 180°. It would take some experimentation and would also be very dependent on the outside air temp and other weather factors but I think it would work!

]]>https://waltonsdev.nodebb.com/post/1944https://waltonsdev.nodebb.com/post/1944Mon, 27 Aug 2018 14:04:15 GMT<![CDATA[Reply to Smoking meat sticks on Fri, 24 Aug 2018 18:02:50 GMT]]>wmckenzie008
If 180 is as low as your smoker goes, just set it there and leave it at 180 through the entire cook cycle and the meat reaches 160 on the internal temp.

It’s not ideal, but it will still work.

Maybe somebody else has a creative idea on keeping the smoker temp lower than 180 for a while…?

]]>https://waltonsdev.nodebb.com/post/1940https://waltonsdev.nodebb.com/post/1940Fri, 24 Aug 2018 18:02:50 GMT