Any help would be appreciated!
I found to get those lower temps on my gas smoker I have to work between off and high for the lower control, or I smoke mine for a few hours on the lower temp and finish in the oven at 175 until desired IT. You can also check out some of the smoker mods on here that will allow you to achieve those lower temps, I haven't done any but have had success without needing to add anything. If I cold smoke I use the AMEZEN 5x8 and it works awesome I have used it for cheese and bacon.
Oh, don't get me wrong; I'm not quitting! Maybe I'm as stubborn as I've been told (I don't know why they say that LOL). I'll just move the project to simmer on a back burner while I check out more options and ideas.
About the lowest I can get without leaving the door propped way open is 230. Maybe 220 when it's cold out. This is fine for everything I like to cook (usually around 240). To give an idea how much this little MB holds heat; Last weekend I put a 6" amazn tube with pellets in the bottom to experiment. With an outside ambient of 41, it went up to 113 before leveling out at around 82! Just with the tube.
I like c farmers idea. I've been looking around a little at stores for hot plates, but no one seems to carry them anymore. It wouldn't take much. That little Sears unit he linked to, at 1000 watts, that should pull roughly 8amps @ 125volts, if I remember Ohms right. I could live with that.
No interest in a needle valve. I know others do well by them, but I don't relish babysitting 24/7 worrying about blowouts.
Thanks to everyone's help, I'm sure I'll get it worked out! I can still enjoy making fresh sausage. I'm almost out of Boudin :-0
I'm having a similar problem with my smoker. I have a char-griller 5050. That propane side doesn't work with the amazin 5x8. Just can't get enough oxygen to the pellets, but it works great to cold smoke on the charcoal side. I've smoke lots of cheese and bacon too. I added a hot plate and got up to about 100 - 110F. My question is can I do andouille sausage at this temp. I plan on drying a couple hours at room temp, then smoking at 100 or 110F or as high as I can get for the smoking period, not sure yet, probably 4 - 6 hours, then I can finish in the oven to reach an internal temp of 152F. Is this an acceptable smoking schedule. I know it's not ideal, but the best I can come up with for now.
Thanks, yes a needle valve would work on the propane side to control temps but not with the amazen 5x8 smoker.There's just not enough oxygen to keep the pellets going. I'm smoking on the charcoal side of this smoker. My question was: can I smoke sausage at the temps I can achieve (100 - 110F) with my current setup? Then finish in the oven to an internal temp of 152F?
I'll check into the AMNTS tube smoker. I have no problem buying one if it will get the job done. I tried my AMNPS 5x8 in the propane side with a variable speed aquarium pump supplying air to the AMNPS via silicon tubing and it still wouldn't produce enough smoke. Maybe the AMNTS will work better.
Anybody else have an answer for me? Is my current setup OK. Can I smoke my sausage at 100 - 110F then bring up to 152F in the oven to finish? I'm using 1 tsp. of cure #1 for 5 lbs of meat.
Do you have your exhaust vents on the smoker open??? I use the 12" & 18" tubes right in my GOSM and the smoke is never that thick, and it's even lighter when I use my mailbox mod.