Interested in smoking sausage on my stick burner?!?

[sidewinder73]

I've been researching smoked sausage on the forums and have been unable to identify if anyone is doing so with a horizontal reverse flow stick burner (like a Lang).

Is anyone doing so or can anyone enlighten me on this idea?

Thanks
Chris

 

[daveomak]

Chris, Afternoon....    If you can control the temp at 110 then 140 then 160.... for hours at a time.....   It will work....   Casings need drying and the temp slowly raised to not allow "melt out" of the fat... then final cooking to 150 ish, or steaming, poaching to 150 ish....   

Or cold smoke for a few hours then poach at 150 ish.....etc works also....   melting fat is one of the primary concerns in making sausage....  

Sausage / Casings is different than smoking meat hunks....   

Dave

 

[lnmnmarty]

Hi Chris, I asked the same questions once about my Stump's smoker. During the winter, with a Guru or Stoker type temp controller I can keep my pit as low as 150 deg. Ramping through the temp stages of sausage making would be difficult, impossible in the summer. Like Dave said you could cold smoke in your lang and finish off in the oven or poach. Maintaining the low temps in a Lang ,IMO, would be tough.

I finally broke down and got a dedicated sausage smoker. I found a bread proofer at a used restaurant supply. Works awesome, and cheaper than a commercial brand smoker. A lot of guys do sausage in BBQ's so it can be done. You just have to be really involved in the process. You could try a hot plate with a pan of chips in the fire box. Just saying........

  Good luck, Marty

 

[sidewinder73]

Chris, Afternoon....    If you can control the temp at 110 then 140 then 160.... for hours at a time.....   It will work....   Casings need drying and the temp slowly raised to not allow "melt out" of the fat... then final cooking to 150 ish, or steaming, poaching to 150 ish....   
Or cold smoke for a few hours then poach at 150 ish.....etc works also....   melting fat is one of the primary concerns in making sausage....  
Sausage / Casings is different than smoking meat hunks....   

Dave

Thanks Dave. I've always wanted to make homemade sausage.

 

[sidewinder73]

Hi Chris, I asked the same questions once about my Stump's smoker. During the winter, with a Guru or Stoker type temp controller I can keep my pit as low as 150 deg. Ramping through the temp stages of sausage making would be difficult, impossible in the summer. Like Dave said you could cold smoke in your lang and finish off in the oven or poach. Maintaining the low temps in a Lang ,IMO, would be tough.

I finally broke down and got a dedicated sausage smoker. I found a bread proofer at a used restaurant supply. Works awesome, and cheaper than a commercial brand smoker. A lot of guys do sausage in BBQ's so it can be done. You just have to be really involved in the process. You could try a hot plate with a pan of chips in the fire box. Just saying........:icon_confused:   Good luck, Marty

Thanks Marty. I might have to look at a dedicated sausage smoker, but I may try the Lang and finishing in an oven per your suggestion.