Smoked Sausage, Finally.

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I like the fine grind on the meat ! excellent ! I am marveled at the set-up. What is the unit on the right on top of the MES?

HT
Single pass on a 7mm plate. That is my Auber PID controller. Controls the smoker temp in staed of the cheap MES electronics.

Nailed it!

Keith
Thank you!!

Definitely pro-grade sausage right there. Makes me want to try again. I went through a phase trying it and never got it THAT right. I was using deer meat which complicates things. Flavors were always good but they would shrink away from the casing.
Appreciate the kind words, but we've seen the food you make so I'm sure you can do it.

Looking great. Love a good smoked kielbasa.

RG
Thanks!
 
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Ok hoagiehut hoagiehut and D Dave in AZ , here's the fan setup.

This is the fan I bought from the bezos flea market

Variable speed and relatively cheap IMO. I just run it at ever so slightly more than minimum speed.

20241012_114326.jpg


To get it to fit over the exhaust I had to bend the tab. I was a little worried it would break but I got away with that one.

20241012_114337.jpg


This is how I attached it to the wye. The output of the fan was slightly too large to go in, so I took a small 1" flapper wheel (80 grit I think) on my small die grinder and removed material on the PVC side until it was a very snug fit. Covered all the openings with gorilla tape and voila! It's essentially a small venturi setup. Works great and it's very quiet when at low speed. Again, the adapter on the bottom is for clearance of the fan.

20241012_114417.jpg


Just another pic of the PVC 3 to 2 inch

20241012_114707.jpg




I completely gutted the chip loader thingamabob and wrapped it in foil for a better fit, and I use that as the air intake adjustment along with the hole in the bottom of the smoker that goes to the grease trap. Cracked open that far (highly technical terms here) seems to be the sweet spot for the dust maze.

20241012_115023.jpg


I took everything out around the heating element and bent up this cheap cooling rack to hold my heat deflector, which I bought in the grilling section of either Lowes or sprawl mart.

20241012_115042.jpg




20241012_115035.jpg


And the maze sits in the corner.

20241012_120338.jpg



So that's it.... hope that helps someone along their way. I still have yet to achieve what I call acceptable results with cold smoking, I'm hopeful this setup will work. With temps dropping now I'm going to give it another whirl sometime soon. I want to cold smoke bacon, but I'm going to sacrifice some cheese to start.

Thanks for looking, and any questions lemme know! I've picked up a cold, so now I think it's hot toddy time.
 

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mr_whipple mr_whipple thanks so much for taking the time to post the pics and explanation, some nice DIY! I like that fan setup better than mine ;)
It dawned on me this morning where I got the idea for that... tallbm tallbm made one out of a cardboard box or tube and I just took his idea and ran with it.
 
Ok hoagiehut hoagiehut and D Dave in AZ , here's the fan setup.

This is the fan I bought from the bezos flea market

Variable speed and relatively cheap IMO. I just run it at ever so slightly more than minimum speed.

View attachment 705719

To get it to fit over the exhaust I had to bend the tab. I was a little worried it would break but I got away with that one.

View attachment 705720

This is how I attached it to the wye. The output of the fan was slightly too large to go in, so I took a small 1" flapper wheel (80 grit I think) on my small die grinder and removed material on the PVC side until it was a very snug fit. Covered all the openings with gorilla tape and voila! It's essentially a small venturi setup. Works great and it's very quiet when at low speed. Again, the adapter on the bottom is for clearance of the fan.

View attachment 705721

Just another pic of the PVC 3 to 2 inch

View attachment 705722



I completely gutted the chip loader thingamabob and wrapped it in foil for a better fit, and I use that as the air intake adjustment along with the hole in the bottom of the smoker that goes to the grease trap. Cracked open that far (highly technical terms here) seems to be the sweet spot for the dust maze.

View attachment 705723

I took everything out around the heating element and bent up this cheap cooling rack to hold my heat deflector, which I bought in the grilling section of either Lowes or sprawl mart.

View attachment 705726



View attachment 705724

And the maze sits in the corner.

View attachment 705727


So that's it.... hope that helps someone along their way. I still have yet to achieve what I call acceptable results with cold smoking, I'm hopeful this setup will work. With temps dropping now I'm going to give it another whirl sometime soon. I want to cold smoke bacon, but I'm going to sacrifice some cheese to start.

Thanks for looking, and any questions lemme know! I've picked up a cold, so now I think it's hot toddy time.
mr_whipple mr_whipple . Perfect. I have a very similar fan controller from the flea market too. The wheels are turning. THANK YOU for the direction and inspiration.
 
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Now that's a whole bunch of greatness right there. Nice Job Chris

Point for sure
Chris
 
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mr_whipple mr_whipple . Perfect. I have a very similar fan controller from the flea market too. The wheels are turning. THANK YOU for the direction and inspiration.
You're welcome. Just passing along what I've learned.

Sausage looks very Tasty!! Nicely done!
Thanks!

Now that's a whole bunch of greatness right there. Nice Job Chris

Point for sure
Chris
Thanks, Chris! I'm having some for supper tonight.

MW, Very nice job, those babies look like they were done by a pro!
Thank you! I wouldn't use the word pro... I'm more like a semi-amateur beginner.
 
They do look awesome! I need to try something like that... usually just make sticks or breakfast sausage. I do believe it's toddy time to cut the dust!

Ryan
 
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Dang it man that looks great!!!! Very nice,,, a full smoker is a happy smoker,,,, smoke on!!!!
Thanks!

They do look awesome! I need to try something like that... usually just make sticks or breakfast sausage. I do believe it's toddy time to cut the dust!

Ryan
Toddy time indeed!
 
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