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Andoulli update

post #1 of 8
Thread Starter 

After smoke

ice bath

Ice bath

Andoullie. cut up first try on making

Tasting. Pics failed did in WSM. Half a chimney and this machine went to 200* . Wanted 130 as of Craigs recipe. Too  much babysitting. Don't think "half to do this way"  cranked up temp to 180, with more charcoal. Temps were back and forth. Gotta get an electric smoker. Wife didnt like that idea. Things just keep growing. They are supposed to are'nt they, when you grow wiser. Are'nt Right:icon_surprised:

post #2 of 8
Quote:
Originally Posted by dave17a View Post
 

After smoke

ice bath

Ice bath

Andoullie. cut up first try on making

Tasting. Pics failed did in WSM. Half a chimney and this machine went to 200* . Wanted 130 as of Craigs recipe. Too  much babysitting. Don't think "half to do this way"  cranked up temp to 180, with more charcoal. Temps were back and forth. Gotta get an electric smoker. Wife didnt like that idea. Things just keep growing. They are supposed to are'nt they, when you grow wiser. Are'nt Right:icon_surprised:

If the wife likes sausage, then I'm sure you will get one.

 

I have an MES that I use just for bacon & sausage.

 

Al

post #3 of 8

Yep I have two electrics,, you can find good deals on them,,, 

 

A full smoker is a happy smoker - stay happy 

 

DS
 

post #4 of 8
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

If the wife likes sausage, then I'm sure you will get one.

 

I have an MES that I use just for bacon & sausage.

 

Al

 

Quote:
Originally Posted by SmokinAl View Post
 

If the wife likes sausage, then I'm sure you will get one.

 

I have an MES that I use just for bacon & sausage.

 

Al

 

 

Quote:
Originally Posted by driedstick View Post
 

Yep I have two electrics,, you can find good deals on them,,, 

 

A full smoker is a happy smoker - stay happy 

 

DS
 


Yep. Got that look.No and maybe. Thanks:police2:

post #5 of 8

Its me or the electric smoker!!!!! here.. let me get the door for ya honey....lol

 

Sausage looks good.................Thumbs Up

post #6 of 8

Looks like you had a good amount of de-fatting.  I got fed up with using my smaller smokers that were difficult to maintain temps and built myself a sausage, hotstick and jerky smoker out of a computer server cabinet and use a pipe burner with a needle valve regulator.  I use an amazen tube in it as well, so I don't have to worry about adding wood all the time.  I can maintain really consistent low temps with good air flow in this unit.  I typically run mine at 150 to 155 for a few hours and then bump it up to 175 to 180 to finish, taking the sausage up to 150 IT.

 

Here is a pic of my smoker with Andouille in it and a closeup of the finished product.

 

 

post #7 of 8

That sausage looks great to me.    I bet it makes some fine seasoning sausage for a big pot of pinto beans!

post #8 of 8
Thread Starter 
Quote:
Originally Posted by westby View Post
 

Looks like you had a good amount of de-fatting.  I got fed up with using my smaller smokers that were difficult to maintain temps and built myself a sausage, hotstick and jerky smoker out of a computer server cabinet and use a pipe burner with a needle valve regulator.  I use an amazen tube in it as well, so I don't have to worry about adding wood all the time.  I can maintain really consistent low temps with good air flow in this unit.  I typically run mine at 150 to 155 for a few hours and then bump it up to 175 to 180 to finish, taking the sausage up to 150 IT.

 

Here is a pic of my smoker with Andouille in it and a closeup of the finished product.

 

 


Looks good. Got an old wine cooler, bout 29" high. want to make a hot smoker out of. Too many taters in the wagon now. Just might buy one. Why is she lookin at me that way?:police2:

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