Finishing snack stix or summer sausage in oven ?

[Fair-chase]

 Anyone tried smoking them in the bradley then finishing them in the oven. Looking for a more uniform cook.

[NePaSmoKer]

Anyone tried smoking them in the bradley then finishing them in the oven. Looking for a more uniform cook.

Yes you can do this. Try to keep your oven at 170*


nepas

[Tenpoint5]

Anyone tried smoking them in the bradley then finishing them in the oven. Looking for a more uniform cook.

Yes you can do this. Try to keep your oven at 170*


nepas

Ditto

[Fair-chase]

 Wouldn't you get a more uniform cook in a 170 deg oven versus the bradley ? No hot spots hopefully?

[RickWL63]

When trying to slow cook summer sausage or snack sticks, I can never keep my meat temp within 25 degrees of the smoker temp.  Mine was set to 140 degrees for 3+ hours, and at 150 for the last hour.  Meat temp dropped from 99 to 97??(door was not opened)???  I'm about ready to take my Bradley back and invest in a commercial grade smoker.  Everyone says these are the best, but I can't seem to get the meat temps to crest 100 degrees.  I should not have to finish either of these foods in the oven.  I do own the 6-rack DBS.  I like the design and the style, but I don't want to ruin my meats by cooking too fast.  I have been smoking the current batch of snack sticks for close to 8-hours and they are still below 100 degrees.  I built a box to put around the back and sides to keep the wind from affecting it, but that didn't seem to make a difference.  Any ideas?  I have a 60-day return policy at the store which is about half used up.

[Gizmo]

Anyone tried smoking them in the bradley then finishing them in the oven. Looking for a more uniform cook.

Every time actually.

[NePaSmoKer]

Start the sticks at 140* for 1 to 1.5 hours to dry the casings. Once casings are dry to the touch bump heat to 150* with 1 to 2 hours of smoke. Vent should be 1/4 open water in pan is OPT. Keep this 150* heat for another 2 hours then bump to 160* IT of sticks should be around the 130* point. They will stall at this point for several hours. In the meantime bump the heat to 170* Check the IT of sticks Try not to exceed a smoker IT of 180*

Sticks can take anywhere from 8 to 20 hours to smoke. Weather can affect the IT of the smoker in which you may have to adjust the IT. If your sticks have been in for 8 hours and are below 100* How many pounds are in your smoker and how many times have you opened the door?

Even in my large smokehouse with a 24,000 BTU burner sticks can take 16 hours.


nepas

[RickWL63]

I have it on 170* right now.  I have the thermometer in the top rack (6-rack DPS).  I did rotate the sticks around and put a rack from the bottom up towards the top.  Checked the IT on those and it was 125* (now down to 100*???).  Coloring and drying looks very uneven, so I just removed the drip pan to see what difference this makes.  Vent was full open then down to 3/4.  I will close it to 1/4 and see how that affects the process.  I have water in the pan.  There is a lot of condensation on the vent.  Since I smoked for 2-hours and the bricks are extinguished, I will try removing the water as well.

I have 9 sticks in each rack, laid out straight like in your other posts.  Mine look nothing like yours do.  No where near as nice.

[NePaSmoKer]

Sometimes when there is too much liquid in the mix the sticks will get this discoloration and take longer to get the IT.

What was your meat mix recipe.

[RickWL63]

I used 25 lbs venison, 5 lbs hog jowl, 2 cups of water, 1 pint of jalapenos (blended with the water), 1 pack of Frisco Spices pepper stick with meat cure, and one pack of high temp Cheddar.  Mixed it up good, let it sit overnight in the fridge.  Then I stuffed the cases and did about half the batch, got discouraged and finished those in the oven, left the rest in the fridge.  I decided to cut the rest down to fit the trays vice hanging on dowel rods.  That is where I am now, finishing the last batch.  Part of the batch has a nice reddish smoke color to it, the other looks like a hot dog.

[NePaSmoKer]

Water seems about right, might cut back on the jowl, jalapenos have liquid which might have added extra to the mix. How many times did you grind the meat?

When you mixed the ingredients into the meat they should have been stuffed right away then into fridge. The salt makes the meat start to bind. The red comes from the cure and mix. Bradley wont smoke red (smoke ring) the meat. Post a pic if your able.

[RickWL63]

I made sure to drain the jalapenos.  I only ground the meat once with a 4.5mm plate.  Hog Jowl was purchased as a medium grind.  I hand mixed the batch for a good 20-minutes to make sure it had an even consistency with the spices.  I am a firm believer in keeping the door shut as much as possible.  Outside temp is only 33*, but I don't think that is affecting it much.  I'll see if I can get a pic and post it.

[NePaSmoKer]

I do the same, mix by hand. I get a better mix that way.

My last sticks the outside temp was 17* in the morning at 11:30 and took just over 10 hours to do.

[RickWL63]

Okay, I am new to forums as well.  How do I insert a pic?

[KevinG]

Here's the info on how to do that.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11