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Hello from Cadillac Michigan.

post #1 of 8
Thread Starter 

Not a beginner but still much to learn about summer sausage.  Have a Camp Chef 24" smoker.  Need opinion or preference on smoking sausage horizontally or vertically.  Have never tried it vertically.  Seems that the ends of the sausage get dried out, or wrinkle.  I'm sure that the heat on the edges, corners of the smoker vary from the center.  Any help out there?  Thanks

post #2 of 8

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #3 of 8

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



post #4 of 8

Welcome from Canada.



You will find a ton of information here about sausage, just do a search. As for smoking vertically or horizontally and getting overcooked in spots, I think it depends on your smoker and where the heat source is. If you end up with an end really near the heat, it may overcook before the rest is done. 


You might want to personal message boyjko. He does a lot of sausage and is very knowledgeable.



post #5 of 8


Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.


post #6 of 8

Welcome to the forum from Lansing bpeacock.  And what a great forum it is to learn the art of smoking everything.


We have a Michigan group here.


If you get a chance check it out and join if you have not done so yet.


We also have a Michigan map you can put yourself on if you would like.


It’s always nice to see another Michigander here.



post #7 of 8
Welcome from a fellow Michigander!
post #8 of 8

Welcome from Canton, MI!


I don't know anything about sausage making, but I see that a lot of people on here are into it.  I'm sure you can get some help!

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