I feel pretty confident about mixing and casing summer sausage - I am less confident about smoking it. What are most of you using for smokers? I have a Green Mountain Pellet grill that creates plenty of smoke but the lowest temperature is 150. It also feels a bit strange to just lay the summer sausage on the rack rather than hanging it. Am I better off getting a different type of smoker? if so, any recommendations?

Re: buck board bacon Can the Dry Rub Bacon Cure be used to make Buckboard Bacon provided you let it cure a little longer due to its thickness?

Jonathon I definitely plan on keeping it less than 3 inches thick. Would love to hear your results.