Sausage making q&a

[wurstmachermpls]

Looking for info on using the Bradley for making smoked sausage.
1) Approximatley how many # of link style (bratwurst or weiner) can a person smoke in the Bradley?  

2)How good is the factory installed thermostat at regulating the box at 160F?

3) if the factory thrmostat is a simple reostat (sp?), does anyone have an aftermarket suggestion?

please feel free to e-mail

[Bassman]

W
I have made up to 40lbs of smoked sausage in the Bradley using 2 sets of racks.One upside down on top of the other.They were rings not weiners[:0] Theres a picture here somewhere, don't have the time to find it. I wouldn't trust the thermo on the door. Get a remote digital one. Theres a whole thread on this topic also, just do a search for thermometer.Hope this helps

<i><font color="blue"><b>Jack</i></font id="blue"></b>