I've been smoking jagerwurst on a vertical Weber Bullet. It turns out great sausages, but not enough space to do more than five pounds without them touching (which means opening it a lot to move the sausages so they can get smoke).
My uncle gave me his big iron horizontal offset. It's a Lyfe Tyme from Uvalde, TX. It's about 25 years old. In great shape. I was hoping to be able to modify it a little to hang sausages, and get more smoking space and less direct heat. I created a crude smoke stick that hangs in loops I made from cable and clamps.
The thermometer (located at the far end of the smoking barrel from the firebox) read 200 the entire time. The sausages only smoked at the top. They were totally done on the top half. That gradually reduced as I felt towards the bottom of the sausages and measured the temp, where the bottom 1/3 of most of the sausages was totally raw. So, my heat is going straight out of the firebox opening and traveling across the top half of the pit to its exit. The sausage nearest the fire box turned into a lump of charcoal. What are some modifications I could make to increase heat and smoke circulation through the main chamber and reduce the direct heat coming from the fire box? Any recommendations?
My uncle gave me his big iron horizontal offset. It's a Lyfe Tyme from Uvalde, TX. It's about 25 years old. In great shape. I was hoping to be able to modify it a little to hang sausages, and get more smoking space and less direct heat. I created a crude smoke stick that hangs in loops I made from cable and clamps.
The thermometer (located at the far end of the smoking barrel from the firebox) read 200 the entire time. The sausages only smoked at the top. They were totally done on the top half. That gradually reduced as I felt towards the bottom of the sausages and measured the temp, where the bottom 1/3 of most of the sausages was totally raw. So, my heat is going straight out of the firebox opening and traveling across the top half of the pit to its exit. The sausage nearest the fire box turned into a lump of charcoal. What are some modifications I could make to increase heat and smoke circulation through the main chamber and reduce the direct heat coming from the fire box? Any recommendations?