I had the guys over at Royale Fab build this rack for cold and hot smoking sausages on my direct heat cooker - the top grate get removed and this goes in its place. Has 7 different rod placement holders I can configure based on what I am smoking
If I run a cold smoke maze or a couple smoking tubes at the bottom - with either pellets or dust - what kind of temps should I be able to achieve - goal is to cold smoke cured sausages for 4-5 hours , then bump up heat to get them to 150 degrees - then shock em in an ice water bath
Any suggestions or ideas would be great - just getting into the sausage making game.
Should also be able to hang ribs and chickens and treat it like a drum -
If I run a cold smoke maze or a couple smoking tubes at the bottom - with either pellets or dust - what kind of temps should I be able to achieve - goal is to cold smoke cured sausages for 4-5 hours , then bump up heat to get them to 150 degrees - then shock em in an ice water bath
Any suggestions or ideas would be great - just getting into the sausage making game.
Should also be able to hang ribs and chickens and treat it like a drum -