sausage nite
- Thread starter gun smoke
- Start date
Titch
somebody shut me the fark up.
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Fun times,great beer food
Dooglave
Well-known member
Wow that's a long one, I'm blind now.
blazinfire
Babbling Farker
Can you give us some details on the process? I am getting ready to buy a dedicated sausage stuffer, This is one thing on my list of things to make with it!
What temp did you smoke at? what kind of fuel did you use in the offset? I have a brand new vertical offset just wondering if you smoked it at high temps or low temp smoking like 150-170 degrees.
Did you use a cure in the snack sticks? Just any general details would be nice. It's been on my mind since I built my new smoker! Just haven't quite figured out the best way to approach it.
What temp did you smoke at? what kind of fuel did you use in the offset? I have a brand new vertical offset just wondering if you smoked it at high temps or low temp smoking like 150-170 degrees.
Did you use a cure in the snack sticks? Just any general details would be nice. It's been on my mind since I built my new smoker! Just haven't quite figured out the best way to approach it.
Doesn't get any better than that. Nice set up BTW. :thumb:
IamMadMan
somebody shut me the fark up.
Very nice
Flyin Pig
Got Wood.
85 pounds! :shock:
I keep experimenting with these. I have a pellet pooper and it doesn't go below 180 which is often too high for a lot of the stick recipes.
But even "mistakes" aren't too bad.
Looks awesome, great job.
I keep experimenting with these. I have a pellet pooper and it doesn't go below 180 which is often too high for a lot of the stick recipes.
But even "mistakes" aren't too bad.
Looks awesome, great job.
MisterChrister
Quintessential Chatty Farker
Killer meat shack and nice pile of sticks!
BillN
somebody shut me the fark up.
like to see the bun those go on.... Nice job
gun smoke
Full Fledged Farker
I'm not an expert like I said we really didn't have a clue, I smoked at or around 200 but took my time getting it up there. I never put charcoal in my offset but I was a little worried about putting to much smoke on it (my friend is smoke sensitive) so I started with a 20lbs bag of kbb and used a little beech to keep it going. as far as cure it was just some high mountain kit from the store. stuffing those small casing was a pain in the a$$. hope this helps and I hope you have as much fun as we did.
blazinfire
Babbling Farker
I use the Hi-mountain stuff all the time. Still my favorite seasonings for jerky.
How did smoking at 200 work out? I was under the impression you would want no more than 150-170, But I don't see where 200 degree's would hurt.
I think I could easily manage 200 degree's in my new smoker. I haven't used charcoal in it, and probably would prefer not to. I'll be honest with you, I didn't like the flavor I got from my jerky using a charcoal snake in the WSM.
I would assume for a small fire like that, you probably would burn pretty small pieces of wood, Wonder if Running with the firebox door wide open would keep temps down in the main chamber? It'll be on my vertical offset. This thread has rekindled my interest at attempting to do this with a real wood fire in the my new smoker. Thanks!
Learning to BBQ
is Blowin Smoke!
"Some" snack sticks? Holy crap! Looks really cool all coiled up in the smoker. I bet that's going to be good! Nice job brother!
gun smoke
Full Fledged Farker
200 worked fine for me it took just over 2 1/2 hours I went to 165 it. I don't think having the fire door open helps keep the temp down a small fire will. another reason I went with charcoal is it burns cooler and even temp. I'm sure wood would have worked fine I'm not much or a drinker and still had a little spark nock from the nite before and knew charcoal would be easy.
Big-Joe
is Blowin Smoke!
:shocked: Holy .... now that's a load of sausage, way to go!!!
That looks Great Must have been a Great Time
