Todays the day

[West Coast Kansan]

Just East of E'ville. Gruver.

I think i would try oak on the loin. Keep the vent pretty well open. You can look at the gap between the Smoke Generator and the tower and if there is any sign of smoke leaking at that point open the vent more.

Cook times are all over the place - there are a lot of variables that effect the time.  The mav ET73 is a nice unit. Use it to determine your tower temperature at start at about 200 F.  Cook to the Internal Temperature you desire.

Another thought is that smoke is different on the Bradley, a lot of flavor is delivered to the meat in a short period of time.  Chicken will have all the smoke you want in 1 - 1.5 hours and on the other end butts will be happy at 3 to 4 hours of smoke. This depends on taste, sure but just a caution it is different than chunk wood delivering a light smoke for many hours. 

The BS only has the power of a half dozen 100W light bulbs so - low and slow really is the expectation.  Large loads of meat will keep the tower temp low for longer than you expect - nothing is broke just gotta get used to it.  So a big tin of cold beans will absorb a lot of heat for a long time.

The sausage thing is all about the length of time at temps below 140F. Fresh to eat sausage can be done with a grill before or after - just got to cook and eat.

Enjoy the big day! :)

[Tiny Tim]

Also i keep reading about not cooking raw sausages on the smoker that havent been cured.Id like to smoke a couple of my ring sausages on the smoker as well but dont want to poison anyone ;DCan these be cooked on the grill first then thrown in the smoker for a while towards the end of the smoking process to give them a little flavor? There mostly venison and dont have much fat in them to begin with.

I'll take a stab at this one.  If taking that route, I'd smoke first then grill, as the smoke will penetrate raw meat better.  However, I'd just do 'em all the way in the smoker and only be concerned with IT of 'em...do what you're comfortable with. :)

[dewy]

Thanks Guys, I was starting to think maybe I had a freezer full of deer sausage I wouldnt be able to use in my smoker :o

So a big tin of cold beans will absorb a lot of heat for a long time.

Perhaps I could warm them up before putting them in, just use the smoker to kinda keep em warm after I cook em.

[owrstrich]

iowans and former iowans... they are everywhere...

iowa... exporting undesirables and holding onto its best citizens i see...

you gotta wonder...

owrstrich

[Tiny Tim]

iowans and former iowans... they are everywhere...

iowa... exporting undesirables and holding onto its best citizens i see...

you gotta wonder...

owrstrich

I'd say it looks like we let a couple of good ones get away...guess they got on the wrong tractor shuttle at the Clay County Fair. :D

[Gizmo]

Ah Kosuth County.

[dewy]

Holy crap,l how many people in here are from Iowa? ??? ;D

[West Coast Kansan]

Many who post regularly is seems are from or live in Iowa.  Do the chat on Tuesday night and see who is on-line.  ;) I think there must be something about being raised on real food that keeps you going there.  ;D

[Habanero Smoker]

Nitrites prevent the growth of harmful bacteria. The danger of smoking uncured sausage is that you are often in the danger zone for long periods of time, giving food borne bacteria favorable conditions to grow, which could develop into food poisoning. But the greatest danger is the possibility of botulism poisoning (C. botulinum bacterium). With the combination of smoke which decreases the oxygen in the smoker, and the casings further restricting air flow it creates an anaerobic (without air/oxygen) environment within the sausage; which is a favorable condition for botulism to grow. One may argue that there are only about 25 cases of botulism reported in the USA per year, but I don't want to be one of the 25. So if and when I will smoke sausage it will be cured.

[coyote]

Well.....you cured me Habs , I'm with you my friend. :) Good heads up post.
                                 
                                                                                           Coyote