I see the chart for how much seasoning to use per 1 lba and 5lbs of meat. Is there somewhere that details how much Sure Cure to use for smaller batches?

I have an older Masterbuilt that I had to replace the element in last year. It still works pretty good. I just bought a new 40" Masterbuilt as a back-up and additional capacity. It is terrible. Temperature is 15 degrees off at 175, it is at least consistent in that. With a full load of snack sticks, it seems to do fine up to about 150 degree meat temp. After that, it seems to severely lag compared to the older unit. Very disappointing, especially reading here how terrible their customer service is. I have been gathering data using it the last couple days and planned to call them Monday. Guess I’ll save my breath and start saving for the TK…

Brianh Let me revise my post from yesterday. I just went out to fire up the new smoker for my last batch of summer sausage and the control is clearly shot. It is flashing random temperatures of over 200 degrees while sitting in a 60 degree garage and having not run. It will not take any adjustments. Save your money, don’t waste it on a Masterbuilt.

Joe Hell An update on my situation with the new Masterbuilt, still haven’t heard a word from them despite sending a ton of photos and descriptions. Not a single reply. Guess I’ll chalk it up to a $300 lesson and start saving money for a better unit. I should have done some research before buying the new one. I assumed since my original one was such a good unit they were a safe bet, buyer beware!