smoking kielbasa

[littlemou]

 howdy   i seem to be having a issue that my smoker ( charbroil h20 )

 is having a hard time  getting up to "ideal" on the gauge-

 i have added more charcoal a few bits  didnt want to over do it ....

 it is about 35 degrees right now and there is  some wind  is it possible that i wont be able to get this going  due to wind or do i need to do something different?

add more charcoal  add more air ? 

  also i am trying a small amount 3  lbs

 i need to smoke it  for about 4 hours  on hickory chips   right?

 thanks in advance!

 

[rob989_69]

Are you cold smoking or hot smoking? Did you use cure#1 or is it fresh?

 

[chef jimmyj]

Forget the Gauge on the Smoker get yourself a good Digital. The Maverick ET732 monitors the Smoker temp and the Meat internal temp and sends the data up to 300 feet away. Check them out here...http://www.amazenproducts.com Much more than that, it is hard to tell what advice to give as " Ideal " is meaningless when it comes to Smoking Sausage.Someone more familiar with your smoker should be along...JJ

 

[fpnmf]

http://www.smokingmeatforums.com/newsearch?search=charbroil+mods

http://www.smokingmeatforums.com/t/51162/char-broil-h2o-help

 

[littlemou]

making both  3 lb smoked and 3 fresh

used lem cure    so thats cure number 1? 

 i seem to have  found 2 kinds of cure online

but have only found  cures with only soduim nitrite  at 3 stores around- 

 

[tjnamtiw]

www.sausagemaker.com has #1 and #2 cure.  It goes a long way.  DON'T overuse it either.  You can also get Tenderquick but it has a lot of salt.  It's good for jerky and some sausages.

 

[rob989_69]

For what you're using you want Cure #1. #2 is used in dry curing. I wouldn't use tenderquick due to the salt content.

 

[BGKYSmoker]

LEM cure is #1