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Discussion in 'Beef' started by callmaker60, Dec 7, 2015.
Does it make any difference, if you hang your sticks in the smoker, or put them on the smoker rack?
They will cook the same but when you lay them on a rack they will become deformed (egg shaped) or have rack indentations. Just cosmetic flaws.
I agree with what boykjo said, but I'll add one thing.
Where is your heat source? If it's as the bottom and not shielded well, to evenly distribute your heat, you could get the bottoms of the links a bit dry or scorched. I learned that the hard way after building my first vertical smoker.
For me, I like the look of them after hanging, and I can also get a lot more in my smoker when hung.
It depends on the casings you use.... some will support the weight but have a tougher bite to them... The easy bite casing will not support the weight... I just watched a video about casings.....
This is a great video explaining the different types of collagen casings and their up sides and down sides... This is not an endorsement for Walton's... only about good information..
Thanks fellows for all the tips and comments.
I put them on the q-matz by amazen... I load mine up pretty good and they stayed round, rather than deform. I use collagen cases from butcher-packer.
Don't try it with natural, I get a flat spot. It tastes the same thou
Quit spitting in your sausage Adam, or at least carbonate it! :rotflmao:
Damn phone. Ha.
Sorry, couldn't resist...
I'm all for hanging when possible, but both ways work...