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Propane Hose in Homemade Smoker?
We just completed our homemade smoker. We are running the propane hose inside the smoker to the burner. The hose is a stock rubber hose, is it okay to run that inside the smoker or should we get a braided hose?- hydrostan
- Thread
- Replies: 29
- Forum: Smoker Builds
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Time in Smoker?
This is perplexing to us: When we smoke summer sausage, usually 2 to 2.5" casings, we get the internal temperature to 152-157° in about 3 hours. When we smoke Kielbasa, to get to that temperature it takes almost 6 hours. This is using 35-38 mm casings. Why would the smaller diameter casings take... -
Prick Summer Sausage Casings
We always prick natural casings, however we are not sure about collagen etc. casings. We used to prick them before putting them into the smoker. We tried smoking without pricking them, and I did not notice any difference. Should we or shouldn't we -
Prick Summer Sausage Casings
We always prick natural casings, however we are not sure about collagen etc. casings. We used to prick them before putting them into the smoker. We tried smoking without pricking them, and I did not notice any difference. Should we or shouldn't we -
Not as Spicy After Smoking
I hope there is a simple explanation to this: It seems every time we smoke sausage or pepperoni, the finished product is nowhere as spicy as the mixture before smoking. Today we made some pepperoni, using 80% venison and 20% pork shoulder. Into the mixture we put a small can of chili peppers... -
Smoked Venison Pepperoni
Today we tried for the 1st time, making some smoked Venison pepperoni. I used 4# of well trimmed venison, and 1# of nice fatty pork shoulder. I used spices from Cabela's and added some pepper flakes and garlic to the mix. I smoked for 4 & 1/2 hours, and took it out when the internal temp was... -
MES 40 Questions
I currently have, and have had a Smokey Mountain propane smoker for better than 15 years. While it has served me well, it is getting old, and I'm getting tired of constantly having to adjust the gas flow to keep the temperature somewhat stationary. I have been reading about the Masterbuilt...- hydrostan
- Thread
- Replies: 2
- Forum: Electric Smokers
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Summer Sausage Smoking: 2 Methods
I smoked up some summer sausage yesterday, using a combination of pork and venison (50/50). Up until this day, I have used a “slow cure” method; using curing salt, refrigerating for 4 to 5 days, mixing daily, and smoking the 5th. day. Yesterday I used Cabela’s summer sausage mix, some chipotle... -
New Member
Hello to All, new member "hydrostan" here. I live in Oregon, I have been smoking sausage for 2 years now, and have a partner who often shares in this experience. We use a Smokey Mountain smoker, the smaller model. We have made quite a few different varieties of sausage, but our favorites to...
