I’ve made 3-4 batches, mostly snack sticks, but also summer sausage. Product comes out pretty good, but I still struggle a little to keep the 19mm smoked casings taut after cooking and water bath. I’m using Sure Gel and get good protein extraction.
This question, though, deals with dowel rods to hang my snack sticks in the smoker. Right now I’m using an electric MES clone and I have have a good set of electronic thermometers to monitor both smoker temp and meat temp. Currently I’m smoking the sticks in coils laid flat on the smoker racks. Like most smokers, mine has hot spots, so sometimes a section of a coil on the outside is ready before the rest.
I want to try hanging the sticks to see if that evens out the cooking some. If I tie the ends of each sausage “rope,” then I can rotate them not only left to right on the dowel, but I can also rotate the loop top to bottom, to even out that variable as well.
If I’m making any sense, has anyone else tried this? Does it help, or am I being waaaay too picky and technical? I know some folks add fans and take other measures to even out the temp, I’m just looking for something a little simpler. If someone else has explored sliding “ropes” around left to right and vertically, what can you tell me?