Controlling the Heat

Discussion in 'Sausage' started by chaser, Jan 25, 2010.

  1. chaser

    chaser Newbie

    I am planning on building a UDS. my primary purpose is to smoke sausage. Does anyone know how well the heat control on a UDS is will I be able to make summer sausage
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    The heat control on mine is awesome. Once I get a temp I want it stays there very well.
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    I have never tried summer sausage though.
  4. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    You can control the heat very well, but the temperature varies too much in the UDS from top to bottom and from center to edge to maintain a constant even temperature surrounding the sausage. It can vary up to 100* in mine. I don't think the UDS is the best option for a primary sausage smoker. Also the closest grate should be 24" from the bottom of the charcoal grate, if you hang sausage in there it would be much closer and possibly dry out or even burn your casings. I would suggest looking into a fridge/freezer conversion or a GOSM for makin sausage. You are looking for a smoker that can smoke at medium temperatures, the UDS is primarily for hot smokes.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with the coffee dude a UDS I don't thing you want to use it strickly for sausage mainly because you want have to change the temp alot. I mean the first hour is at about 100 then you move it to 110* and then onward to finish at a 170 after about 5-6 hours and you would have to get into the smoker so many times that I think a UDS won't be a good idea. Thats my pennies.

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