New to the Pitmaster Club

[RustyHaines]

Welcome to The Pit from a Cumberland native. Curious, are you old enough to remember Harper's Chicken Shack in Frostburg?

[mbriskey]

No. I don't remember that.

[Jim Paulow]

From Wisconsin, hello everyone. I have a GMG Daniel Boone together with a Weber 22’. I would like to start making and curing sausage and meats in the future but need an appropriate smoker to hang the sticks. I’m leaning toward an electric or propane…needs to maintain 150-200 degrees. Any ideas regarding which is best and favorable for this new adventure?

[Panhead John]

Hi Jim, and welcome to the posting side of The Pit. You’ll get a much better response to your question if you start a new post and ask it in this channel.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/hot-dogs-and-sausages

[Jim Paulow]

Thank you.

[Panhead John]

You’re quite welcome! I saw your new post, hopefully you’ll be able to get some intelligent answers, as I’m not very good at those. 😂