Tex_77 I agree, top vent open, lower vent controls air flow. Usually more flow=higher temp. Riley Renwick Use the smoker for smoke and use cooker to cook…I’ve always used a water bath, no bag, and I like the look and texture. Doesn’t dry up, stays nice and juicy! Seriously give it a try, anything that holds water can work. We use turkey fryer, some use roasters, or sous vide, you could do it on a stove top with a small pot. Use what you have, don’t try to make the smoker do more than it’s intended use.
Hanging vs. laying summer sausage in the smoker
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Just did a batch of summer sausage, I normally lay them on the rack in my Bradly. I hung them this time just to try it. The turn out was tough outer layer and the low end was way over cooked. Thoughts anyone?
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Richard Belanger I am guessing you have a pretty drastic difference in temperature range from the top to the bottom, that would explain your issue with one side being way overcooked. Do you have an ambient temp thermometer that you can use to test different areas in your smoker?
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Jonathon I was thinking the same thing, the thermometer are on my to get list along with my new autofeed hogging pliers.
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Richard Belanger The autoload are a good investment, fairly inexpensive, well made and far superior to the single.
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I find that most home use smokers are too short to hang any sausage. I just use the racks and go with it.
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