@Blippo I want to say @Joe-Hell found one somewhere for around 400. Joe, am I right? Other than that yes, they will be $1000. What are you wanting to do with it? You might be able to use one from a local university that has a meat lab if you are just trying to confirm something just once.

@gus4416 Below is a good smoke schedule for Canadian bacon, if you can’t get it to start at 120 you have to decide if you want to try propping the lid to bleed out some heat or just start at 150 (or whatever your smoker will do) Stage 1 - 120° with no smoke and dampers closed for 30 minutes Stage 2 - 135° close dampers down and add smoke Stage 3 - 150° for 30 minutes Stage 4 - 165° for 30 minutes Stage 5 - 180° until internal temp reaches 132° or until 145° https://meatgistics.waltonsinc.com/topic/595/how-to-make-homemade-canadian-bacon-recipe?_=1600810851257