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Newbie from South Texas - Page 2

post #21 of 30

Hi rxak 1031  what heat soars are you using , or do you lite, sawdust, sorry for these simple questions

post #22 of 30
Thread Starter 

Hi fielies,


I use mesquite chips in a cast iron skillet, sometimes I soak them in water sometimes I dont.

post #23 of 30

when i hot  smoke sausage , the skin become tough , making it difficult to eat, what am i doing wrong ?


should i rather cold smoke, can i cold smoke with a wood smoker ?

post #24 of 30
Thread Starter 

When I smoke sausage I start at 120 F for one hour, then I bump it up to 135 F for another hour, then to 165 F until internal temperature reaches 155 F.  I have always done it this way and have no problem with the casing.

post #25 of 30
Thread Starter 

You can cold with a wood smoker but it would be difficult to obtain the smoke, since your temperature is not that high.

post #26 of 30

Welcome, nice looking smoker, and the sausage looks delicious!  Good luck, send more Q-view.texas.gif


post #27 of 30
Thread Starter 


post #28 of 30

That's why an amazin smoker is so great. You can cold smoke when it's 40ºF out.

post #29 of 30

Well aboard from North Texas. Nice looking sausage and smoker as well. "UP IN SMOKE"

post #30 of 30

Welcome to SMF its nice to have ya.. There is lots to learn  and great people to learn from.. Have fun and Happy smoking..

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