thanks
so if I run the A-Maze-n 12" smoker AND a hot late, I should be abe to get those temps. Not wanting to break the bank

my recipe for Cactus Jacks Kabanosy, calls for 45 minutes at 120 degree, and half hour at 160 until meat reaches 145 internally.

So the a-maze-n smoker will get my smokhollow up to those temps ok? with just using the a-maze-n smoker for heat?

thanks for the info. may go this route as about the same price. Now to just find one nearby

I have a smoke hollow propane smoker. I am wondering, if I disconnect the propane for safety, take out water pan, then set a 1000w electric hot plate on top of the propane burner, used smoker pellets in a stainless pan, would that make a cold smoker? This way I can have both types smokers.
The propane set up won’t go lower then 250 degrees.
Any input appreciated

I just joined this site. I recently had to stay with relatives while my house was being renovated. My nephew is married to a gal from Poland. Her mom lives nearby them. She introduced my wife and I to a meat stick from Poland called Kabanos, made by a company called Sokolow, out of Poland. This is by far the best meat stick I have ever had the pleasure of eating.
The ones I am referring to are about the diameter of a pencil. very thin. They are made with pork. I am looking to try to duplicate them. Couple questions I have.
will the 19 to 22mm sheep casings shrink to the size of a pencil? Or would you recommend a collagen casing or?
The old world recipe I have says that the way you test for doneness, you drop the stick from 1 meter high. it shatters, its done. if not, cook longer. love old world huh?
any help or info appreciated on these delectable sticks.