Food Smokers and Smoking Tips/Tricks/Techniques

I do a lot of summer sausage. Did 16 logs recently. Never smoked it because I figured the casing is too thick for the smoke to penetrate. Interested to see how it turns out.

This is a great idea to get the smell of of my house though. I love summer sausage but after doing a lot the house smells like it for a week which gets a little old. The old lady likes it less

 

Oh that sucks man, I would rather gamey because you can easily fix that. Maybe try some on the smoker using some other type of fat cap to introduce some flavor and keep it moist (creepy word lol) while imparting more of that smoke flavor to it.

 

I've been wanting to try out doing my own sausage. I need to get the grinder attachment for our KitchenAid and just give it a shot. I have some Venison in the freezer ear marked for it. Any kit's/recipe's you all can recommend?

 

For regular sausage I use hog casings. Mix venison with pork and throw random spices in it like the usual salt and pepper and then fennel, red pepper flakes, maybe garlic. Whatever really as long ad they don't clash it'll be good!

 

Get a quality bumper and go git you some.

 

Better than buck shot or copper jacket

 

No. First he gets the venison, then he gets the bumper.

 

Boo!

 

Pork shoulder for is $1/lb this week. Gonna buy a few.

 

Come take my spare parts. I started leaving them on the curb for heavy trash day.

 

I have about 3 steel wheels sitting in the garage. Was hoping to use them for my expo trailer. When (if) I get it.

 

Any tips for switching from charcoal to electric smoking? I picked up the 30" masterbuilt smoker from Cabela's for ~$90 after discounts.
I have been using a webber kettle grill for smoking. Going to season the smoker when i get home from work today. Cant wait.

 

Yeah, thats what i figured. I live in a high density housing development. After about 6 months of hearing windows slam shut from when i start up the coals at 6am, i figured i should try something else.

 

I'm sure you'll find a lot of users here who did the switch. Seems more hands off, and more prep with the wood chips/pucks IMO. My first suggestion, start finding things to do to occupy your time while you wait.

Have you started checking out some YouTube videos? They helped out a lot for me when I started smoking in general on coal.

 

Haha, this!

F'n Cali. I'm surprised it's not already outlawed due to carcinogens.

 

I'll let you know how this High Mountain kit works. Internal temp is 132 needs to get to 156 internal temperature then I can let it cool...

From my experience with my glass door masterbuilt smoker is that if you are making jerky you need to open the door at least every 30 minutes to let the moisture escape and if you want more smokey flavor to keep adding chips every 30 minutes. Brisket works good but still good to open the door and let excess moisture out. I havent tried ribs or chicken. Smoked fish turns out good but just have to watch the fish to not get TOO dry. Overall Im happy with the smoker.

 

Thanks for the info guys. I'll be smoking something this weekend. Not sure if it will be chicken or a pork shoulder or something else.

 

After Thanksgiving is an excellent time to get ham on sale. $1.99/lb for this one. I'm going to get an upright freezer for Christmas so I can stock up when the getting's good.

I also have some buckboard bacon in the freezer. On it's own (fried like bacon) it's just meh. I've found that is is an excellent addition to other foods. A slice of it on a chicken breast along with a piece of cheese, baked in the oven, is awesome. Adds a great smokey flavor. To that end I'm also making lentil soup in the crockpot and added a bunch. Smells fantastic. Another 6 hours to go...