I just got a Bradley Digital for Christmas and did my first smoke last night. I love it! It produces so much more smoke than my old Char Broil can smoker did, which is fantastic.
This coming weekend I will be smoking multiple batches of elk sausage and I'm looking for advice on time/temp etc. After a few years of using my old smoker I had a system figured out to give me decent sausage, I'd like to shorten the learning curve on the new one. On the old smoker I would go for about 4 hours, I was thinking the same thing for the Bradley. But.....should I have the smoker running the entire time or should I cut that off after a couple hours and just slow cook without smoke? Since it produces so much smoke I'm concerned 4 hours of smoke might be overkill. Any recommendations?? Past experiences? Temperature wise, I figure I will set it at 140 for the first 2-3 hours, then bump it to 200 or so until the sausages get to 145-150 IT and then pull them.
Any advice is appreciated, thanks!
This coming weekend I will be smoking multiple batches of elk sausage and I'm looking for advice on time/temp etc. After a few years of using my old smoker I had a system figured out to give me decent sausage, I'd like to shorten the learning curve on the new one. On the old smoker I would go for about 4 hours, I was thinking the same thing for the Bradley. But.....should I have the smoker running the entire time or should I cut that off after a couple hours and just slow cook without smoke? Since it produces so much smoke I'm concerned 4 hours of smoke might be overkill. Any recommendations?? Past experiences? Temperature wise, I figure I will set it at 140 for the first 2-3 hours, then bump it to 200 or so until the sausages get to 145-150 IT and then pull them.
Any advice is appreciated, thanks!
