Quote Originally Posted by Island Idiots View Post
I found that Hickory will create a really acrid smell in the smoker. I had condensation when I last smoked sausage with hickory. That bacon sure looks good and I know I would love the cheese. Well done.
I wonder if just venting the smoker more would help with the condensation. Its such a mess. With Hickory being so strong, it might be ok if you can maintain the temp you need. I used way to much hickory last time, so I learned a lesson.
All great suggestions that I am going to take into account on the next run.