- 14 Posts. Joined 10/2013
- Location: Ravenna, Michigan
- Points: 10
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- topicHealth And Safetytagged by Venture, 10/31/13
Overview Understanding Propane Gas Systems
Last edited: 4/29/11
- Usda Food Temp GuildlineLast edited: 10/29/10
- Lower Your Salt IntakeLast edited: 9/26/10
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- Food Safety Low And Slow DiscussionLast edited: 9/3/10
I've had my RecTec 680 for about three weeks or so. I've already cooked on it about 10 times I imagine. I've got baby backs smoking on it right now. This smoker is worth every penny you'll pay for...
I got this because smoking on my Weber kettle gets a little crowded. In stock form, this thing would probably be pretty useless. I was able to mod it with very little extra money because I...
after my seasoning run and 1st smoking session, I had to alter the unit..closed firebox to chamber up some and added a 3/16 plate deflector on top of it so heat and smoke ran more directly into...
Smoker is everything you need as a novice or pro. I converted my smoker to natural gas. Extremely easy conversion explained by the company on their website. Bought the #51 drill bit at Ace Hardware...
I was on a waiting list to get my Timberline 1300. Now having owned it 6 weeks, It has become a $2000 paperweight that occupies space on my deck. Avoid this grill, Traeger likes to tout their world...
Cold smoking already cooked sausage?post #1 of 910/29/13 at 1:56pmThread StarterHello everyone, I just purchased a couple pounds of roasted sausage from my butcher and it taste great but needs a little smoke flavor. My question is can I cold smoke the sausage and then heat it up when I want a snack to munch on? I want to avoid warming it up too many times. Will the meat absorb any cold smoke flavor or does it need to be warmed as it smokes?
SmokingMeatForums.com Top Pickspost #2 of 910/29/13 at 2:45pm
Chef Jimmy would be your go to guy on this one.
Personally, I would not do it. Even cooked meat or any leftover food has a limited shelf life in the 40 to 140 zone.
Good luck and good smoking.post #3 of 910/29/13 at 3:31pmThread Starterpost #4 of 910/30/13 at 2:49pmpost #5 of 910/31/13 at 7:58amHey SmokingB,
Yeah sometimes on this forum you gotta specify that we live in the winter wonderland. There's a lot of folks who are still seeing 80's and 90's right now.
Anyhoo, As long as the sausage stays below 40 degrees you should be fine. Put an hour of smoke on them and that should be enough to bump up the flavor. If not, you now know for next time.post #6 of 910/31/13 at 9:33am
If the temp in the smoker can be kept below 40°F, you can smoke that sausage for hours or even days until you reach the desired flavor. Any smoker temp between 40° and 80°F you can only smoke for 2 hours before chilling as quickly as possible. If you will have any of it over 5 days Vac-Pac or wrap well and freeze it...JJpost #7 of 911/1/13 at 5:51amThread StarterThanks for the advice. One lucky thing about living in the north is the fall temperatures. As for the smoker I use, I got the master built 30 electric smoker and the cold smoke conversion kit. I modified this rig by adding 6 feet of stove pipe between the smoker and the cold smoke box. The smoke cools down after about 3 feet so the added length is over kill, but it works so why mess with it.post #8 of 911/1/13 at 7:07ampost #9 of 911/1/13 at 10:42am
Hi Brandon, and welcome to SMF! If you would be so kind as to put your location in your profile, others will know what area you are in and can advise you properly! Thank you so much!
- Cold smoking already cooked sausage?
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