How do I control the temperature ( 150 to 170 deg ) for smoked fish. Is the electric element used as a starter only? Then we unplug the power and smoke with wood and/or charcoal. Or, do we turn the power on and off to maintain the temperature. I have a electronic probe thermometer to watch for 4 to 6 hours.

Asked by Craig on 10/29/2014 1  Answer

ManualsOnline posted an answer 8 years, 11 months ago

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