Quality of smoke?

[hog warden]

To anyone who might know, is there any difference in quality of sausage smoked on an electric or propane smoker using sawdust, chips, etc vs. some other method that uses real wood? The latter being a lot more work. Is it worth it?

I see a lot of guys smoking sausage on offsets........but is it better or is it because they already have one so use it?

 

[millerbuilds]

I have heard that the propane smoker add more moisture to the cookbox slowing the process over wood.

I have only used electric and wood, never propane.

- Jason

 

[hog warden]

Between electric and wood, any difference you noticed in outcome? One preferred over the other? (Other than ease of use).

 

[millerbuilds]

Between electric and wood, any difference you noticed in outcome? One preferred over the other? (Other than ease of use).

IMHO the wood produces a deeper smoke flavor, electric is more up front and does not seem to run as deep into the sausage and IMHO more sharp and lacking depth of flavor.

- Jason

 

[indaswamp]

I have heard that the propane smoker add more moisture to the cookbox slowing the process over wood.

I have only used electric and wood, never propane.

- Jason

Technically speaking, higher smoke chamber moisture speeds cook time on sausages. High humidity slows evaporative cooling from moisture leaving the sausages. Matter of fact, this is one of the reasons why commercial producers use liquid smoke water steam baths to cook commercial sausages. The water transfers heat 25X faster than air, so this both speeds up the cook time, and retains moisture...which is weight that can be sold for a profit.

 

[indaswamp]

Best smoke flavor is from actual fire...with a flame. Which is why I use roughly 2"x2" chunks of wood on a Cast iron pan for smoke. I use propane for heat. Roughly 80% of the heat comes from propane, and 20% from the chunks burning. I can dial the chamber temp. up or down and stay within about 5*F for a very even cook.....

 

[millerbuilds]

Technically speaking, higher moisture speeds cook time on sausages. High humidity slows evaporative cooling from moisture leaving the sausages. Matter of fact, this is one of the reasons why commercial producers use liquid smoke water steam baths to cook commercial sausages. The water transfers heat 25X faster than air, so this both speeds up the cook time, and retains moisture...which is weight that can be sold for a profit.

Makes sense, I have never owned a propane smoker, just wood, charcoal, pellet and electric. Your point about the wood fire giving a better flavor than electric with smoldering wood makes sense as well.

- Jason

 

[DRKsmoking]

Good questions and love the answers.

I am learning here everyday.

Thank you

David