Master of the Pit
★ Lifetime Premier ★
- Joined Jan 18, 2020
That’s excellent. Nice job and a great little smokehouse.Well, i tired my hand at some salmon. I cured it 24 hours and smoked it for 4 hours. Smoking part was no problem....saltiness was out of the park too much. I followed the recipe but I should have stuck with my gut feeling that 24 hours was too long. Lesson learned.
Fast forward to yesterday. I made about 12 pounds of Chaurice sausage following two guys and a cooler Eric's recipe. I made the sausage yesterday and let it sit overnight. When I got up for work this morning, I placed them in the oven with the door open and the convection fan on and the oven off. I returned home three hours later and fired up the smoker. This would be the first time I had ever smoked a cured, raw sausage. I was able to maintain 100 degrees with no smoke for an hour. I then cranked it up to 125 with some smoke for 1 hour. Next was 135 for 1.5 hours. Then 145 for an hour to 155 for an hour. I then went to 165 for an hour but about half way through I quit the smoke. I then went to 175 until it got to 145 internal. I took them out then into an ice bath. I left them on the counter for couple hours then vac packed them and into the fridge for the next couple days.
I have to say I think I figured the box out some today. I was able to nail my temps with ease and the box stayed really consistent. I also did not have any wood flare ups. I raised the skillet up an inch or so and only used one side of the outer ring on the burner. By doing this I was able to place the wood on the other side of the pan and it just smoldered never lighting off in flames. I only used 4 small pieces of wood (oak) for the entire smoke. I have some bacon curing now and can't wait till next weekend to get it in the smoke.
Oh and I have some nice, stainless hooks coming. For now I had to make some out of TIG welding rods...lol. They worked out ok. Thanks for all those who replied with advice. I really appreciate yall.
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next week I’ll have 40# of bacon and about 40# of ham in mine. So nice to do bulk smokes.