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.
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.