New Smoker Jimtv

[Jimtv2003]

I hail from Alberta, Canada and bought an electric smoker around February. Smoking outside at -6 deg C was great, smoker was billowing at 150 deg. F
I have smoked sausages, loins, Montreal Smoked meats, Pastrami, ham and Salami.
The Salami was messy, set the smoker to 210 deg. F and unknown to me, rendered most of the fat and it still took hrs to get the internal to 160/
I am going to do a lot more smoking and cooking in the future/ I am so glad to have found this forum for answers to some (many) questions.
Trying hard to smoke snack sticks and sausages without rendering or drying out until they're wrinkled and less than juicy.

 

[mike243]

Welcome home, You cant crank the heat up at the beginning when making sausages, you have to do it in steps and I have never went over 180 on the settings , you cant rush it or you will dry them out, I think most of the sausages I have done started at 110 then 10-20 degree steps , lot of knowledge here and a expert or 6 will show up soon with better info

 

[JLeonard]

Welcome from Mississippi! Look forward to your posts and pics. Lots of sausage makers here. Man you'll have more info than you know what to do with.

Jim

 

[Gonna Smoke]

Good to have you, Jim...

 

[DRKsmoking]

Welcome from Nova Scotia

Right place to ask, learn and show all of your smoking needs

David

 

[Winterrider]

Like mike243 said, start low. I use to just do 170° right away and leave it. These guys have aided myself and many through proper (better) procedures.
Welcome from ND.

 

[912smoker]

Welcome to SMF from SE GA!!

Keith

 

[Jimtv2003]

Thank all of you for your for your replies.
So naive i thought I could add chips at 130 and all would be good.
I bought the smoker attachment and the world has changed.

 

[DougE]

Welcome from Kentucky!

 

[Brokenhandle]

Welcome from Iowa! Glad you joined us!

Ryan