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.
kylew3 said: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...
wittdog said:kylew3 said: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 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.
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:wittdog said:kylew3 said: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 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.
Simple enough. I'll have to look into them hotplates. Thanks wittdog!
-Kyle
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: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…..
Just thinking out loud here…
Unity said: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: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…..
Just thinking out loud here…
--John
Ok now your getting to technical for mekylew3 said:Unity said: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: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…..
Just thinking out loud here…
--John
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...