Hey guys:
Happy to be here. My name is Joe. Been smoking and grilling for a couple decades now, and I need advice for a new venture I'd like to conquer. Just bought myself an upright smoker, chiefly to smoke chorizo from an old family recipe I have. It's a 38-inch square chamber, propane fueled with a drawer for chips & has hooks up top for hanging 9-12 sausages. The problem is, the recipe I have is for around 100 individual chorizos, & the method my family has used necessitated that they be cold smoked for about a week. Does anyone know what my targets should be, temperature and smoking time-wise for a project of a much, much smaller scale? I have my breakdowns for the ingredients I'll need. Also, can I expect anything decent if I just smoke 'em at 225-250° for a few hours?
Happy to be here. My name is Joe. Been smoking and grilling for a couple decades now, and I need advice for a new venture I'd like to conquer. Just bought myself an upright smoker, chiefly to smoke chorizo from an old family recipe I have. It's a 38-inch square chamber, propane fueled with a drawer for chips & has hooks up top for hanging 9-12 sausages. The problem is, the recipe I have is for around 100 individual chorizos, & the method my family has used necessitated that they be cold smoked for about a week. Does anyone know what my targets should be, temperature and smoking time-wise for a project of a much, much smaller scale? I have my breakdowns for the ingredients I'll need. Also, can I expect anything decent if I just smoke 'em at 225-250° for a few hours?
