PapaSop I enjoy it, however I haven’t found the same control that you have lol. Early on it held really well, but it seems like as of late I’ll have 20-30* swings no matter what I’m cooking. Granted, she’s showing her age on the bottom so that could be impacting it a bit, too.

To follow up: I started smoking them yesterday morning when it was about 35 degrees throughout the morning, light breeze.

I didn’t even have to open the door until it warmed up to closer to 50*. Controlling temp was fine, stable, and easier than expected. I used smaller casings, about that of a pepperoni and that sped up the final temperature stage. I did finish them in a hot water bath and all temped above 160. After an ice bath and cooling, we had a little last night.

My. God. So good. Moist, casings tear easily, bite sized. Exactly what I was shooting for and I can’t wait for the first whiskey night on the back porch to pull these out to share. Again, appreciate everyone’s help!

Jonathon Appreciate the follow-up. I was careful when I mixed in the cheese and ECA and got it in the fridge as soon as I possibly could once stuff.

It all turned out great, and is exactly what I was shooting for in consistency (I do need more jalapeno next time).

In the future, if I’m going to pre-stuff the night or couple nights before smoking, do I need the ECA? Is there another product I can use to obtain the same tang?