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seasoned then used the Masterbuilt 44 smoker for the first time .... filled her up with 20 lbs of bulk tube and an additional 10 lbs of 3 oz pork sausage patties .... it really turned out good .... I learned that empty with both burners on high she will hold 325 degrees .... with 1 burner on high she will hold about 225 degrees .... with all shelves loaded heavy with both burners on high, she will hold 200 degrees .... that is a bit misleading because she cooks evenly on all shelves at that temp

UPDATE :

the only thing I don't like about our Masterbuilt 44 is the chip tray is way too small .... we've tried a couple of things to generate more smoke but they haven't performed to the level we want .... taking a lesson from the outstanding performance from the addition of a small Smoke Daddy ===> https://smokedaddyinc.com/product/8-inc ... generator/ to our Holland Companion grill (first 3 pictures) that we take with us while traveling in our camper, we ordered a large one .... it arrived today, I hope to be able to install it within the next few days .... its sure a Big Daddy , I'm looking forward to seeing it in action .... the last 5 pictures below show a side-by-side comparison of our original small Smoke Daddy and the new larger one

we've got smoke ... ... installed the large Smoke Daddy today .... install was pretty straight forward, all I had to do was drill a hole and mount it .... the pictures below show the install, lit charcoal, chips added, smoke coming in .... next to last picture show that when cold smoking (like cheese) without the burner, smoke comes in much faster than it can escape ..... last picture shows that with the burner lit, smoke flows through really well .... yep, we've got smoke !!!! ..

first mod to our upgrade .. .. in the first picture the OEM locking nut can be seen .... to remove the Smoke Daddy from the smoker requires loosening the locking nut with channel locks so that it can be removed ..... second pictures shows the locking nut has been replaced wit a coupler that can be hand tightened or removed .... that greatly speeds up the process

on of the things I enjoy about fall is smoking sausage .... for the first run of this fall we purchased 20 lbs of what, around here, they call link sausage .... sometime before New Years I hope to do another 20 lbs .... our current 44-Inch smoker could handle 40 lbs at once .... I'm finding is propane burners do an excellent job of maintaining the temp and the Big Kahuna Cold Smoke Generator provides a volume and consistency of smoke that produces really good food .. .. pictures show the process from going into the smoker to being vacuumed sealed and headed for the freezer

You got me drooling!

must admit I've been taste testing and it has passed with flying colors .... most certainly drool worthy indeed ..

Ya but one thing about it Jim you had something to do and you weren't at all bored in retirement putting that together.

earlier today we once again drove 35 miles (round trip) to McLamb's Abattoir (Abattoir = slaughterhouse) where we purchased 15 lbs of their homemade link sausage .... for decades we have purchased sausage for our personal use as well as the whole hogs that we grilled as part of our catering business from them .... we normally purchase 30 to 50 lbs of their sausage, hickory smoke it, vacuum seal it, and freeze it ....

our trip to South Dakota exhausted our supply of home smoked sausage so restocking has been the order of the day .... after getting home from picking up 25 lbs of sausage from McLamb's Abattoir (AKA slaughterhouse), we fired up the smoker .... once smoked the sausage was vacuum packed and is now in the freezer .... I have taste tested it and it is good stuff ..