cleglue
Head Chef
Looking good. BTW it is about 70 
here and I'm doing 3 slabs of spare ribs on the offset Bar-B-Chef.
here and I'm doing 3 slabs of spare ribs on the offset Bar-B-Chef.
Gearing up
- Thread starter wittdog
- Start date
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wittdog
Master Chef
All finished up.
10lbs Italian sausage, I cut back on the amount of garlic….most recipes don’t call for garlic but I like it in my Italian sausage, I think I was using to much.
Da Fatties and bones
10lbs of Italian
Fresh Polish
I tossed two links of each on the WSM…I know they will taste better tomarrow after the spices get happy but I couldn’t wait.
I’ve got the 2nd pan of wood on the smoked in the smokehouse….and the WSM has been chugging along nicely. Time for another pop with da foam on top.
That new grinder and the bucket stuffer make sausage making so much easier…time to start looking at a 15lb bucket stuffer….
I haven’t tried to “cool” smoke sausages in the WSM…it takes about 12hrs for me to smoke them in the smokehouse. Bruce B has played around with smoking at low temps in the WSM. He did some Canadian Bacon. If I was to do it in a WSM I would go the hot plate route probably. If I had time an a spare case of beer…I might go with small amounts of charcoal.
10lbs Italian sausage, I cut back on the amount of garlic….most recipes don’t call for garlic but I like it in my Italian sausage, I think I was using to much.
Da Fatties and bones
10lbs of Italian
Fresh Polish
I tossed two links of each on the WSM…I know they will taste better tomarrow after the spices get happy but I couldn’t wait.
I’ve got the 2nd pan of wood on the smoked in the smokehouse….and the WSM has been chugging along nicely. Time for another pop with da foam on top.
That new grinder and the bucket stuffer make sausage making so much easier…time to start looking at a 15lb bucket stuffer….
I haven’t tried to “cool” smoke sausages in the WSM…it takes about 12hrs for me to smoke them in the smokehouse. Bruce B has played around with smoking at low temps in the WSM. He did some Canadian Bacon. If I was to do it in a WSM I would go the hot plate route probably. If I had time an a spare case of beer…I might go with small amounts of charcoal.
That's a lot of sausage! Garlic seems to work well in fresh sausages as long as you don't overdo it, I think.
I was considering giving the WSM a chance at smoking some sausages, but you brought up a good point about it taking 12 hours. With using charcoal at such a low temp, I'd be doing a lot of babysitting. I don't think you could get the cooker hot enough with just a hot place to actually cook the sausages after the smoke has done it's thing. Unless you cold smoke and then cook them later...
I was considering giving the WSM a chance at smoking some sausages, but you brought up a good point about it taking 12 hours. With using charcoal at such a low temp, I'd be doing a lot of babysitting. I don't think you could get the cooker hot enough with just a hot place to actually cook the sausages after the smoke has done it's thing. Unless you cold smoke and then cook them later...
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wittdog
Master Chef
kylew3 said:
I think a hot plate would work fine..my smokehouse is about the same size as the WSM...in decent weather I don't think it would be a problem.
I smoke my sausage at 120* for an hour or till the casings are dry
145* for 4 hours in the smoke. and then at 165* till they reach an internal of 165* takes about 12-16 depending on various factors.
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wittdog
Master Chef
When I spoke to Bruce about using the hot plate in the WSM….we were talking about running the cord thru the bottom vents which would involve taking the hot plate apart running the cord and then reassembling the cord and hot plate in the WSM….As I was checking the WSM just now….I wonder how much a replacement door is from Weber….you could probably pop a hole in the dooor..and just stuff tin foil to fill the gap from the plug…..kylew3 said:
Just thinking out loud here…
Unity
Executive Chef
You could probably just cut the hot plate cord, pass it through the vent, and put it back together with wire nuts and (if you're squeamish) a piece of tape. You could do that any number of times and not have to buy a door.wittdog said:
--John
cleglue
Head Chef
I agree with the hot plate in the WSM...it should work fine. Cutting the cord and using wire nuts should work well also. I wouldn't think that the door should cost much but the shipping probably would!
Unity said:
I found a nice weathertight connector with 3 contacts that will handle 7.5amp per contact and should just squeeze through one of the holes in the lower vents. Now you got me thinking about how I can use temperature feedback and be able to program a temperature profile...
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wittdog
Master Chef
Ok now your getting to technical for mekylew3 said:
Good luck and keep us informed.
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wittdog
Master Chef
The taste sausage are done…Pretty Dam Good IMHO
I also cut a chunk of pepparoni off…still needs a while to go…
I also cut a chunk of pepparoni off…still needs a while to go…
cleglue
Head Chef
Witt...still looking good. The Soppressata is cured. I'll post pictures probably late tonight or tomorrow. I'm videoing my rib cook today. I'm doing three slabs on the offset...trying to document fire management with lump charcoal.
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wittdog
Master Chef
One more degree to go on the smoked sausage….It’s looking good…then it’s a cold water bath and a few hours to bloom. I got some nice color on this batch.
Cool cleglue..the whole fire management thing I was planning on doing that video in the spring..which is probably the weather you have today
Cool cleglue..the whole fire management thing I was planning on doing that video in the spring..which is probably the weather you have today
Rag1
Executive Chef
My $.02 on the elect connection would be to replace the plug with the smallest you can find, blow a hole in the cooker just a tick larger and then figure out how to fill the hole when not in use. A pair of fender washers with nut/bolt is one way or a cork.
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wittdog
Master Chef
