Meat Processing Equipment - 104 Smokers
Meat Processing Equipment 104 Smokers
Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!
Different Types of Injectors
Automatic/Pump Syringe - These types of injectors have a draw tube that will go into a
How Do They Work?
Vertical Smokers -
Vertical smokers have a heat source, usually, gas or electric, at the bottom of the smoker and the pellets or wood chips sit on top of the heat source causing them to smolder and smoke. There will be one or more dampers on the bottom of the smoker and one at the top to allow smoke come up from the bottom and out of the top, drawing the smoke up and over your product. The one disadvantage to these units is that they are not suitable for grilling, they really can only be used as a smoker.
Offset / Barrel / Ceramic -
If you like Charcoal and wood smoking then a Ceramic, Barrel or offset Smoker like the ABS Pit Boss might be the best way for you to go. These work great for smoking large amounts of meat at a time or large cuts of meat. The Pit Boss has a rotisserie inside it that keeps the meat moving to make sure everything gets the same amount of smoke and prevents you from having to worry about any cold spots in your smoker. These smokers can range anywhere from basic to very advanced with electronics monitoring the amount of air flow and rotisserie. These types of smokers provide the most classic smoke flavor as they use wood chunks and/or charcoal as both the smoke and heat source. In my opinion, the only disadvantage to these types of units is the cleanup and setup required.
Pellet / Combo Smoker -
A pellet combo smoker is a good choice for someone who will do some smoking but always wants to be able to easily grill on the same piece of equipment. These use wood pellets and can smoke at temperatures as low as 150° or grill up to 500° or more. They have a hopper with the pellets on one side, an auger that feeds those pellets down into a heat source than then burns the pellets to act as the heat and smoke source. A chimney will be set off to the opposite side from the hopper to draw the smoke out of the grill area. The advantage to these units is the ease of use, just hit a button and they are ready to go. The disadvantage would be that you are not going to pick up as much smoke as you would with a wood smoker and you generally won’t be able to start below 150°
How Important Is It?
Smokers are an essential part of the homemade sausage and meat snack making process. For commercial processing, a good smokehouse is where I would recommend you spend more money as you can make it back faster than on almost any other piece of equipment. For home processors, a quality smoker will give you a much better-finished product and make your entire process more enjoyable.
People without a way to smoke can absolutely still make Summer Sausage, Snack Sticks or really any other type of meat snack. You can cook all of these items in an oven and you can add smoke flavor by using Hickory Smoke Powder. Of course, a smoker is preferable as it will give you a more authentic taste.
Should You Buy One
Absolutely you should get a smoker. If you don’t think you will smoke enough to spend the money on a dedicated smoker you can get a pellet combo grill to replace your propane smoker! Meat that comes off of a pellet grill/smoker has a much different flavor than meat cooked on a propane grill.
Best Choice For Beginners
The Weston 30" Vertical Smoker is an inexpensive and easy to use vertical smoker that, with some practice, will let you smoke almost anything you can think of!
Make sure that you are using the correct fuel source for you vertical smoker. Some, like the PK-100, need to use sawdust only and pellets can create issues.
@Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.
let us know if any of this is helpful.
@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
@Dave-R Interesting. I would have not expected that much difference between the two.