I ordered my CS Smokette yesterday and can't wait till its arrival. I have a question though that I can't seem to locate the answer to in the archives.
Over the past six months, I have begun preparing homemade kielbasa and I like to hit it pretty hard with smoke. I generally start (using the offset and pecan wood as fuel) at about 100ï¿½ and smoke for about 2 hours, then up to 120 with smoke (all wood fire, so of course there's smoke) for another hour, then 130 for an hour, 150 for an hour and finish off at 180 until the internal temp gets to about 158ï¿½F.
Different success with different batches and I'm guessing this is because of the temperature variations. The above temp values were given as targets. Lord knows I try to keep the temp even but it's not perfect. That was one of my main reasons for being interested in the CS products -- temperature control.
If there's anyone out there with smoke-cooked sausage experience or with smoke-cured sausage experience, would you please give me a few pointers regarding time, temperature, amount of wood, etc. ? If there's an archive location that covers sausage, please point the way. Thanks and have a great day..... dchem