SM 25 Question

No smoke, not enough heat. Possibly if you had reversed your procedure you would have had enough initial heat to get your smoke started.

T

Thanks for the input. Smoking sausages calls for a low initial heat to dry out the moisture and then slowly increasing the heat while still keeping a low enough temp to keep the fat in the sausages from leaking out. Kind of a dilemma. At what temp does the wood start to smolder?

Next time try using wood chips instead of a chunk, you may need to add a few times, but opening the door will help drying, I have used my smokette at the lowest 100° I think and have gotten smoke with chips. I also use them for the short smoke things.

Aha. Thanks for the tip. The 025 can only be dialed down to 140 degrees. Going for a brisket next weekend. No problem at higher temps. Complete combustion. Again thanks for the tip.

Make sure your heating element is slightly touching the bottom of the wood pan

Thanks. Currently trying to use some wood chips. Have turned the smoker on to 140, so chips. So far it has heated up to 195. May go higher before settling down to 140. Will add the chips then and check for alignment on heater.

Well after waiting for 30 minutes with chips in, no smoke bumped the temp up to 150 for another 30 minutes. Still no smoke. How to get smoke to generate at lower temps to do sausages. That is the question?

Get an A-maze-n tube smoker. Fill it up with pellets and let er rip. I have a 12", the smoke lasts for about 5-6 hours. The 6" will probably get you 2-3 hours of smoke.

When I had my SM020, I couldn't get smoke until about 200-210. But that was with chunks, never tried chips.

Andy is correct if you are still having problems. Give A-Maze-N a call and ask to speak to Todd, he will tell you exactly what you need. He also sells what I think to be the best pellets on the market.

Tell him Mr. T would like him to give you a 10% discount.

T

Thanks for the input. I do remember that Cookshack also has a baffle for using when cold smoking. Curious, what others have experienced when using the baffle. I have been making smoked sausages, and they require low temps with smoke. I do use cure so am not going to poison anyone. I am also trying Charcuturie by making a Coppacola using an Umai bag. Very interesting.

Cookshack cold smoke baffle is $80. 12" Amazen tube smoker is $30.

You might need to open the door a few times with the tube smoker to dump some heat. I cold smoked some bacon in the FEC a few months ago, temp got up to 90 with just the tube smoker. Had to open the door a few times to dump some heat. SM025 is a lot smaller than the FEC.

Or you could try the original A-maze-n smoker, it uses sawdust. Might be better for cold smoking.

I do have a rather large investment in my smoker. So I would be very interested in others who have CS smokers who use the baffle for cold smoking.

Do you have the baffle already? I remember reading several people would put a tray of ice on the baffle to lower the temp.

Or, I think it may have been Mr. T that did it, put a big cardboard box on top of the smoker and put your product inside. Use the Cookshack as the smoke generator.

quote:

Originally posted by AndyJ:
Do you have the baffle already? I remember reading several people would put a tray of ice on the baffle to lower the temp.

Or, I think it may have been Mr. T that did it, put a big cardboard box on top of the smoker and put your product inside. Use the Cookshack as the smoke generator.

I resemble those remarks. The cold smoke baffle makes for a nice trivet.


http://forum.cookshack.com/eve...462907527#2462907527

Tom

Your smoker stays on for the first 20 minutes with the intention of getting the wood smoking. Put in the chips or pellets before you start your smoker. That could make a difference.

Also, when making jerky I don't start at the low temperature (140*). If my suggestion still doesn't work for you, start at 170* all the way with the chips or pellets.

OK. I am also looking into a baffle from CS for cold smoking. That being said, some of the sausage recipes call for a low temp of 130 degrees for the first hour without smoke to dry the sausages. Then start smoke at 140 and slowly increase the temp to 170 in half hour increments. For a final internal temp of 152. Can take 8 hours or so. The reason for the low temps while smoking sausages is to keep the fat from rendering out and making for very dry sausages. I would love to hear from others who have the 025 and use the baffle, what their results are. This recipe is for smoking sausages with cure to prevent botulism from growing. Perplexed!

I used to use the baffle alot for smoking cheese but haven't done much of that in a long time. The baffle worked fine. I would put it in just above the woodbox with a pan of ice on top of it. Then I would run the smoker (055) for 25 mins or until the upper chamber reached 90 degrees, whichever came first. To run it longer risks heating the lower area too much. Then I would turn off the smoker and let it sit for over an hour. Then test the product and if you want more smoke, start over again. Not sure how that would work for jerky.. I would think you would need to dump a lot of moisture.

I have ordered an Amazen pellet tube. Will see how that works. My only concern is if there is enough air circulation with a closed Smokette to keep the embers going.

Camper Bob
I agree with Qnorth. I haven't tried sticks or sausage yet, but the cold smoke baffle works great! I just did 8 lbs of assorted cheeses on Friday and it worked great with the pan of ice on top. My guess would be to get your smoke first via the cold smoke, then go for your higher temps for drying. I set the smoker at 225 degrees for 20-25 minutes and then turn it off for an hour and allow the smoke to do its thing. After an hour I'll run another cycle of smoke if needed. Just a thought.
Good luck!