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  1. PapaRed

    Spider Grills Venom?

    I'm happy with my Weber performer, but for smoking sausage I find myself chasing temperatures since I got back into sausage. Spider says their controller will control down to 150℉, so...... might pull the trigger.
  2. PapaRed

    Spider Grills Venom?

    Just yesterday saw info about Spider Venom. (Going to have to get up to speed) Sent a note to product support, and their response was that it does use a true PID controller, is made in China. My main question was does it maintain low temperatures (for smoking sausage) and their response was the...
  3. PapaRed

    Tell me your secret, please

    I became addicted to BBQ and smoked sausage while in Texas with the US Air Force. Rudy's BBQ was my favorite - especially their sausage. They now have 3 stores in the Phoenix area. I've been able to creae a recipe that closely matchestheir sausage - much more economical than theirs! :emoji_wink...
  4. PapaRed

    Tell me your secret, please

    Thanks for the clarification. Those sausages sure do look delicious! Hope after more experience I can come close to those links.
  5. PapaRed

    Tell me your secret, please

    Just now reread CHOPSAW's recommendations. So, are you saying it's not an issue if the fire goes above 160 as long as I monitor the internal sausage temp? I had always understood the fat-out issue was with the fire temp above 160.
  6. PapaRed

    Tell me your secret, please

    Wow! Great information! Thank you. I was asked about my process (no photos this time) so, here it was. After smoke with the A-Maze_N tube, Kettle set up with snake two wide row with one brickette on top evenly spaced with small wood chip. I was able to maintain 125 for 2 hours using the lower...
  7. PapaRed

    Tell me your secret, please

    Have been using a Weber Kettle (22" Performer) and really like it for high temp grilling, and for low and slow cooks. (225-250 degrees). My issue is maintaining below 160 degrees grate temperature for smoking sausages. I've only been semi-successful, and figure there must be a bunch of sausage...
  8. PapaRed

    I need help with casings

    Casings on order from B&P as recommended by the master! :emoji_wink: Plus, I must revisit your complete instructions!
  9. PapaRed

    I need help with casings

    Maybe I'm just misunderstanding.
  10. PapaRed

    I need help with casings

    I've understand, from reading several sources, that smoked sausage should be smoked at temperatures of around 140 - 150 degrees and that fat will melt at 160 degrees. So, do you begin your sausage smoking with pit temperatures of 225 - 250? I understood smoking temperatures vary and are...
  11. PapaRed

    I need help with casings

    Thanks! I will review these procedures once again. No doubt I've missed something there.
  12. PapaRed

    I need help with casings

    WANTED: Sausage lessons Seven years or so ago I purchased a new Weber Performer charcoal grill, and a Weber Smoky Mountain (18”) smoker to compliment my Weber kettle. Smoked briskets, ribs, turkeys, hams and butts on my WSM, and numerous other meats on my Performer. Purchased a rotisserie and a...
  13. PapaRed

    Smoking sausage on the WSM and amateur issues

    MasterBuilt temperature update So, to update my efforts to create delicious sausage with the sought after bite and texture, here are my recent actions. Based on the many comments here, I quit attempting to smoke sausage on my WSM (for me, the BBQ Guru did not maintain my required temperatures)...
  14. PapaRed

    Smoking sausage on the WSM and amateur issues

    Thanks Joe, and Rick, and Chopsaw! And everyone who has added comments. Understand the trial and error and appreciate all of the tips. I know you've got me covered. As for refrigeration overnight, my only concern is the cure process. I know that fresh sausage can be cooked immediately after...
  15. PapaRed

    Smoking sausage on the WSM and amateur issues

    Thanks, Chopsaw, on my last go at sausage I did follow Boykjo's procedure in washing, flushing casings, and YES, they were white, silky and smooth. I did stuff a bit too tight, in that I experienced 2 blowouts. In your opinion, should the casings be refrigerated overnight after initial drying...
  16. PapaRed

    Smoking sausage on the WSM and amateur issues

    Thank you, Sir. I have used casings from LEM, Butcher Supply, The Sausage Maker, and from a local butcher shop who makes Italian sausage. At the moment, I have " North American Hog Casing 35/38mm, Pre-Flushed Tubed (100 yards) " from Syracuse Casing Company on order. I have also been advised...
  17. PapaRed

    Smoking sausage on the WSM and amateur issues

    Thanks Keith. I have read Boykjo's excellent write up several times. I must be doing something wrong, eh?
  18. PapaRed

    Smoking sausage on the WSM and amateur issues

    Have been smoking and grilling on a Weber Performer Platinum and an 18 ½ WSM for 6 years and am pleased with the results except for sausage. My story: I have struggled with maintaining low temperature on the WSM. I can maintain the lower temperatures (135° F, 140° F and usually 150° F) ant the...
  19. PapaRed

    Avoid Temp Swings in MES (By Bear)

    Da Nang . Also lot of time in Thailand - Khorat, Thakli, Ubon. Twenty Seven years with USAF.
  20. PapaRed

    Avoid Temp Swings in MES (By Bear)

    From a USAF Viet Nam veteran to an Army brother, THANK YOU BearCarver!
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