I have been making snack sticks on racks in a horizontal wood smoker w/ seperate fire box. I want to start making sausages and figured I need a vertical smoker so I can hang them. Will I be able to continue using my pecan chunks and control temps between 150 and 180 with a vertical propane smoker? I am afraid the heat will be too high with the fire directly under the meat and only a water pan between.
Chris
this is the Bradley forum - Bradley is an electric smoker. Should probably go post this on a propane smoker forum.
Chris you should be able to use your propane smoker to make sausage. Remember 180 degrees is 180 degrees no matter how you get there! I would suggest ramping your temps. 120 for 1 hour 130 for a couple hours with smoke 140/50 four a couple hours then 160-170 until you get an IT of 152 then cool in a ice bath
Tenpoint,
Thanks for your reply. After reading reviews on the vertical propane smoker that I was looking at buying, the reviews are not great as it seems to not operate correctly without modifications. I am getting along fine with my horizontal smoker now and have smoked alot of meat with it with success. I just cant hang sausages in it. The vertical smoker I am looking at is in the $140 range. Is there a better choice going with a electric smoker. My house is in the middle of a pecan orchard so I have an unlimited supply of pecan chunks. I am concerned about flame ups using the chunks and would rather not go to using pellets or chips which I would have to buy.
Chris
I got nothing in that price range. Lol if your feeling adventursome make a couple modifications and stand your horizontal unit on end and make it a vertical offset.