I would like to smoke my own summer sausage in my 100. Any suggestions, guidance and to temp, prep ect.
Thanks
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Click on find and do a search on summer sausage. You'll get about 11 pages of threads to look through.
For starters I would recommend the Hi Mountain Summer Sausage kit. I've had real good success with their kit in the past. In the Sausage Forum I did a photo album of my first attempt at making summer sauage in my CS 55.
With most sausages you want to get the casing dry (tacky) before introducing any smoke. It's easy for me to accomplish this in my CS55 since it has an electric heating element. In your 100 I would recommend leaving the door cracked open for the first hour or until the casing feels dry/tacky. After that try to keep your temps below 200 so that you're not breaking down the fat. Temp control in the 100 shouldn't be an issue. I normally take my sausages to 160. Good luck.
Don
With most sausages you want to get the casing dry (tacky) before introducing any smoke. It's easy for me to accomplish this in my CS55 since it has an electric heating element. In your 100 I would recommend leaving the door cracked open for the first hour or until the casing feels dry/tacky. After that try to keep your temps below 200 so that you're not breaking down the fat. Temp control in the 100 shouldn't be an issue. I normally take my sausages to 160. Good luck.
Don