pro 100 smoker
djc51 last edited by
I’ve been using dry sawdust in my Pro 100 smoker and it seems to last an hour maybe an hour and a half. This is with upper and lower vents closed. Would it last longer if I soaked the sawdust in water or some other liquid? Some times I refill the smoke pan to get longer smoke time. I thought the Pro 100 manual said to use dry sawdust.
@djc51 I always soak my sawdust before I start the smoker. I’ll have a review of this up in a couple of days that shows hows I do it but basically, I add the sawdust, then I add water and mix up the sawdust so it is all wet. Then I form a bowl with the sawdust, I push the center down and then form the sides up, close to the top of the bowl. I’ve never had to refill my smoker doing this!
DaFish13 last edited by
@djc51 Here is a link to an analysis of soaking vs not. The article argues against soaking except under certain circumstances. It seems to make sense to me. https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first
Hey y’all checking in from Greensboro, NC. I have been making kielbasa and summer sausage for about 24 years and smoking of course. Just built a curing chamber and am always looking for new things to make! Canning ,pickling, curing, smoking, you name it!
Thanks for all the help. I am very pleased with the products. I had a source I used for years that went out of business. Glad I have found you guys wish I had found you a long time ago.
@Tim-Salois Yes, brining and pickling are used in the same way even though they do not mean the same thing even though they have slightly different actual definitions.
@lamurscrappy thanks for all the help. I will let you know how the next batch turns out.
@scottwaltner i personally think we found your problem. After the ice bath you need to hang them at room temp for at least an hour. That helps to bloom the product and help set the casing as well. I think thats your issue.