Andoulli update

Discussion in 'Sausage' started by dave17a, Feb 2, 2016.

  1. dave17a

    dave17a Smoking Fanatic


    After smoke


    Ice bath


    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[​IMG]
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

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

    A full smoker is a happy smoker - stay happy 

    DS
     
     
  4. dave17a

    dave17a Smoking Fanatic

    Yep. Got that look.No and maybe. Thanks[​IMG]
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

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

    Sausage looks good.................[​IMG]
     
  6. westby

    westby Smoking Fanatic

    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.



     
  7. whistech

    whistech Smoking Fanatic SMF Premier Member

    That sausage looks great to me.    I bet it makes some fine seasoning sausage for a big pot of pinto beans!
     
  8. dave17a

    dave17a Smoking Fanatic

    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?[​IMG]
     

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