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Reply to "Amazing tube smoker"

In an earlier post I was describing making sausages. Because sausages when smoked need a very low temp that does not ignite the wood. You start at 130 degrees for an hour without smoke. Then slowly increase temp at half hour intervals to a max of 170 degrees. Your are looking for an internal temp of 152 for sausages. Any higher temp will allow the internal fat to leak out and make for very dry sausages. One suggestion was to use chips at these low temps but they did not ignite. Since the 025 has a rather small smoke chamber, I was concerned with using a baffle and pan of ice which would take away area for hanging sausages. So far my research suggests the Amezen tube smoker may work wonders. I have ordered one. Will advise when I test it. Thanks all, for the input. Great board. Continuing my smoking education.
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