electric vs smokehouse

Discussion in 'Sausage' started by ldrus, Jun 15, 2013.

  1. ldrus

    ldrus Smoking Fanatic OTBS Member

    Any one have a idea on why my cooking time for slim jims in mysmoke houses is half the time it takes in my MES 30 ? And I was limited to. Only doing 5lb at a time in. The MES. I'm guessing just overall better air flow??
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Size and airflow does make a difference....... I would load 60 lbs in in my smoker and would have stalls galore different temp readings of the sausages throughout the smoker and it would take forever to smoke. I cut back to 30 lb loads and all my problems have gone away. i have even temps in the sausages from one end to the other and no more stalls. We had Jerrys smoke house pretty full at the north florida gathering and I was attending to a big stall that night while everyone was asleep...LOL
     
    Last edited: Jun 16, 2013

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