If you wish your snack sticks to taste like bacon use it . I use 9 pounds venison to 3 pounds pork butt for all venison sausage it works .

Not my question that was my answer .

Here in Minnesota at 35 to 50 outside I preheat smoker to 225 load sausage and set temp to smoke 170 for 1hr then 180 for 2 hours then 225 till sausage temp hits target
After 5 hours if not at 163 inside temp set smoker temp at 275 and have two temp gages on smoker .

Re: Masterbuilt Temp Control