fellas,
I’m new to smoking and bought my first smoker a couple of weeks ago:
A Bradley digital 4 shelf smoker/oven.
During my first attempt smoking venison summer sausage in 2 1/2” fibrous casings I realized that using the smoker alone takes way too long.
Since then I’ve learned about the hot water bath method of finishing sausages.
But I’m also now learning that the Bradley has some short comings. However I’ve read that some modifications can be made to make it perform better.
Can you fellas please explain what those modifications are and how they improve the function?
Thanks!
I’m new to smoking and bought my first smoker a couple of weeks ago:
A Bradley digital 4 shelf smoker/oven.
During my first attempt smoking venison summer sausage in 2 1/2” fibrous casings I realized that using the smoker alone takes way too long.
Since then I’ve learned about the hot water bath method of finishing sausages.
But I’m also now learning that the Bradley has some short comings. However I’ve read that some modifications can be made to make it perform better.
Can you fellas please explain what those modifications are and how they improve the function?
Thanks!