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Aroogah
10kg of grandma's pork klobasa smoked at 60-85C (starting high, ending low) for 6 hours or so in the outdoor smoker last weekend.
It's the second year in a row I've been able to play with this rig and I have to say the Czechs know what they are doing. It's a wooden box sitting on the outlet of a 3m-or-so buried concrete duct, at the mouth of which a small fire of fruitwood is maintained. It's easy to manage a stable hot-smoking temperature. I have previously used small offset barrel smoker and always at some point get a temperature flash and blackening of the meat.