Smoking sausage on the WSM and amateur issues

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

PapaRed

Smoke Blower
Original poster
SMF Premier Member
Dec 16, 2021
104
103
Glendale, AZ
Have been smoking and grilling on a Weber Performer Platinum and an 18 ½ WSM for 6 years and am pleased with the results except for sausage. My story:

I have struggled with maintaining low temperature on the WSM. I can maintain the lower temperatures (135° F, 140° F and usually 150° F) ant the higher temperatures (at 225° F , 250° F), but really have trouble maintaining sausage temperatures without experiencing fat out. From reading the Marianski book, I understand “a slowly increasing temperature inside the smoker will achieve the best efforts.” Consequently I spend too much time chasing the temperature peaks and valleys when the WSM reaches 160° F. I have used the snake method, the Minion method and just adding briquettes without any improvement in temperature control.

Based on forum recommendations I purchased a BBQ Guru, but my experience was that it also would allow WSM temperatures to fluctuate considerably – it can only turn the fan on to increase temperature. I purchased an electric smoker (MES) only to find a 25-30 degree fluctuation in temperatures. The experts told me that a Proportional Integral Derivative (PID) is needed in order to precisely control temperature swings.

Since I really like the Weber cookers, and enjoy cooking on them (other than sausage), the only reason for purchasing the electric smoker was for sausage, however am reluctant to continue spending money on it chasing the sausage making hobby.

Part two of my sausage making dilemma is tough casings. After reading the Kutas and Marianski books thoroughly, I have quit chasing on-line recipes and have created the smoked sausage recipe that we enjoy, so am confident in that aspect of sausage making. I have been told that tough casings can be caused by high smoker temperatures, overnight refrigerator storage (dry casing) and improper casing preparation. (I must admit that I was stuffing the sausage and then placing the links in the refrigerator overnight.) Someplace I read or saw in a video to place the sausage in the refrigerator overnight before smoking. I have used casings that were salt-packed, casings in a salt solution, and casings from a local butcher. Have washed, flushed and rinsed casings daily for one week with no improvement. Is it that I am chasing the elusive “snap” bite with my sausages?

Since my WSM has a small leak at the fuel door, and another at the lid rim, I have ordered a seal kit. Hopefully that will improve the temperature control. I have eliminated the “overnight curing” step, and plan to air dry the links after stuffing, and then into the smoker.

Is it possible to successfully smoke cured sausage on a WSM? Hopefully you and the other experts here are doing it, and are willing to pass on their knowledge.
 
As you are finding out it is really difficult to do sausage at low temps on a WSM ...

You said you had bought a MES .. BY ALL MEANS get a PID controller and all your problems will be solved... no more chasing temps once it's installed... they hold temps within 1-2 degrees of set temps... You can get one that you program and it will ramp the temps up automatically ... Then all you will need is a pellet tube or tray to produce the smoke...

boykjo boykjo (one of the sausage gurus here) has a thread on how to prepare casings... here's the link to that thread...

 
  • Like
Reactions: Brokenhandle
Thanks Keith. I have read Boykjo's excellent write up several times. I must be doing something wrong, eh?
 
If you then followed his procedure.. it has to be the cooking process ...

As I said.. I would go the PID route and never look back ... I have one for my smokehouse ..
 
What brands of casings are you using? When you follow the HTHNC instructions do the casings become silky smooth. You shouldn't have to wash, flush and rinse casings daily for one week to get them to soften up. They should be silky smooth after the second day. IMO Casings from butcher and packer are the best, Sausage makers casings are ok. I haven't tried Syracuse casings but hear a lot of good things about them. I would recommend trying one of them. Stuff tight. Use string to tie the ends when stuffing. This allows you to stuff tight from the start, stretch the casing, make them thinner and get that snap. Also get your temps under control.

Boykjo
 
  • Like
Reactions: chopsaw
What brands of casings are you using?

Boykjo
Thank you, Sir. I have used casings from LEM, Butcher Supply, The Sausage Maker, and from a local butcher shop who makes Italian sausage. At the moment, I have " North American Hog Casing 35/38mm, Pre-Flushed Tubed (100 yards) " from Syracuse Casing Company on order.
I have also been advised to smoke the sausage (with Cure #1) immediately after stuffing instead of in the refrigerator overnight "to cure". Your comments, please.
 
PapaRed PapaRed one of the biggest improvements to my sausage making was following Joe's method of handling the natural hog casings .
 
Thanks, Chopsaw, on my last go at sausage I did follow Boykjo's procedure in washing, flushing casings, and YES, they were white, silky and smooth. I did stuff a bit too tight, in that I experienced 2 blowouts.
In your opinion, should the casings be refrigerated overnight after initial drying, or in the smoker after initial drying?
I'm learning, and my motto is never quit, never give up.
 
Jumping on the recommendation for PID controller. If you need precise temp control, and you do, that's the way to go. I never would've dreamed getting my WSM low enough to cold smoke sausage - the fact that you are getting close is impressive.
 
  • Like
Reactions: Brokenhandle
The wsm is not the right smoker for making sausage, it can be done on there it just won't come out the way you want it to. Masterbuilt electric is a good choice along with almost any vertical gas smoker. You need to raise the temperature slowly and precisely to get a consistent product
 
I didn't want to butt in on the conversation , just wanted to second the casing prep . Everything I've learned about sausage making I learned here . Just from watching and reading old threads from members like boykjo . I have fantastic results now and make 99.9 % of all the sausage we eat .
Also , I have not had any blowouts since following Joe's method of storing casings , but I have a bucket that's been stored wet in the fridge for a couple months now , because I just got them . Last bucket was in there almost a year . Super soft .

I want to give boykjo boykjo a chance to answer your questions , since that's where this started .
 
As said the WSM not made for those low temps. The Guru should work great for higher temps. I also learned not to obsess with temp swings. Really does not hurt the final product.
 
Everyone here has got you covered..... Everyone learns from their own experiences of processing and you'll find what may work for one person may not work for someone else and visa-versa. Just keep at it and you'll find what works best for you. It sounds like your processing is heading in the right direction. I think once you get your smoking/cooking issues fixed you'll find the results your looking for. I could say not to dry the sausages in the refrigerator overnight but someone else has no problems doing that and has good results. You'll find it takes a lot of trial and error to get it just right.....

Boykjo
 
  • Like
Reactions: chopsaw
You'll find it takes a lot of trial and error to get it just right.....

Boykjo
Thanks Joe, and Rick, and Chopsaw! And everyone who has added comments.
Understand the trial and error and appreciate all of the tips. I know you've got me covered.
As for refrigeration overnight, my only concern is the cure process. I know that fresh sausage can be cooked immediately after stuffing, but am unsure whether using cure #1 requires a "cure time" before going into the smoker? If so, I will try both procedures - reefer before stuffing, and after stuffing.
If it's just a personal preference, I understand.
Thanks again!
 
Here's some good info on curing and what happens during cure times. It has been discussed here that 4 hrs cure time and your good to go but the longer the better

 
MasterBuilt temperature update

So, to update my efforts to create delicious sausage with the sought after bite and texture, here are my recent actions. Based on the many comments here, I quit attempting to smoke sausage on my WSM (for me, the BBQ Guru did not maintain my required temperatures) and purchased a MasterBuilt electric (MES 30) smoker.

On first burn, I discovered that the MES temperature would float 25-35 degrees, and the tiny smoke drawer seemed to be woefully small. So, off to the store to find a smoker attachment. After unboxing, I discovered that the base of the smoker positioned the smoke attachment 8” off the patio, with 2 inches of adjustment. A workaround needed.

Ordered an Auber Instruments WSD-1500H-W. May as well have WiFi after the previous purchases. So this morning I downloaded the 33-page Instruction Manual and the 7-page Supplemental WiFi instructions. How did I know adding this PID would take all morning, several e-mails to Auber, plus a long, long telephone conversation with a technician? The PID will not connect to WiFi – even after several attempts.

So, it’s back in the box and will be on it’s way back to Georgia in the morning.

Normally I never quit, never give up, but I might just pass on sausage.
 
No no no! Don't give up! I was in the same boat as you. Struggled for 2 years before getting the Auber unit and now don't know how I can do without it. Just go for it!
 
MES'S are great smokers and have produced some excellent sausages but usually require some type of modifications. IMO You can smoked/cook sausage in a cardboard box and have great results. Having all this technology is nice but sometimes it can throw a wrench in the process. Keith (JckDanls07) has a mobile smoker he uses at SMF gatherings made of 1/2 inch plywood sheets that are screwed together with deck screws and a propane burner for a heat source. I wouldn't give up. I think you may want to look in a different direction. IMO its easier to maintain temperatures with propane rather than electric. Use pellets or dust for smoke.

My 2 cents

Boykjo
 
  • Like
Reactions: indaswamp
This is what I done, and it works great.
Thanks dward

The e-WSM mod.... a convertable electric & charcoal WSM smoker
 
  • Like
Reactions: chopsaw
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky