Just curious as to every ones opinion on smokers . I have a wood smoker now but am interested in investing in a new one mainly for sausage and jerky curing . My wood smoker has a single rack and I'm sure the heat would be uneven from end to end .
Other than the propane smokers are cheaper , I really know nothing about them .
Does anyone use there smoker for sausage and jerky and what type do you use ?