I already make delicious jerky year round on the MAK, I make smoked cheese on the MAK anytime the outside temp is below 65 in the warming box which will stay at 60 or lower degrees when it's cooler out. I don't smoke fish that often, but if I did I guess I would make the little chief a dedicated fish smoker just to safe on the MAK developing a fish oil essence...
So those that have one of these type units in your arsenal, what do you use it for? It looks like it's 160ish degrees or less depending on the weather.
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