Putting my UDS through it’s paces today as a cold smoker. 15 pounds of sausage and 5 pounds of Canadian bacon.
Crowding my UDS
- Thread starter jbo_c
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Before.
(also includes 5 pounds of hot chicken that’s not in the smoker)
So that’s 5 each of: hot chicken, cured breakfast, kielbasa, and Texas Hot. These (again, minus the chicken) will be cold smoked for 4-6 hours and packaged to be cooked prior to serving. The Canadian bacon in the prior photo will get 3 hours of cold smoke then be moved to a hot smoke to reach 150F or so.
(also includes 5 pounds of hot chicken that’s not in the smoker)
So that’s 5 each of: hot chicken, cured breakfast, kielbasa, and Texas Hot. These (again, minus the chicken) will be cold smoked for 4-6 hours and packaged to be cooked prior to serving. The Canadian bacon in the prior photo will get 3 hours of cold smoke then be moved to a hot smoke to reach 150F or so.
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