Suggestions for snack sticks in WSM?

[deserttoad]

I've been smoking meats for years, canadian bacon, pepperoni, pastrami, jerky, etc.

I've done several small batches of snacks sticks, some using my old Little Chief smoker, and some on my Weber Kettle that I use to smoke.  This time around, I'd like to make a 25 pound batch and use the bigger WSM.  

Questions:  What is the best way to fit the most meat in at once, coiled up using more than two racks?  Using the packaged mix from Walton's that say smoke right after stuffing.  I assume I can let it sit in the fridge until more room is free in the smoker?  Any other tips?

Thanks!

 

[donr]

I don't have a WSM, but an electric ECB.  I made a rack to put on the lowest smoker rack that allowed me to hang sticks & summer Sausage.  It allowed me to utilize the height of my domed lid.  It is (2) 2x4's standing up, connected by (2) 1/2" oak dowels screwed into the tops of the 2x4's.  

You may be able to make something similar customized to your specific requirements.

Don

 

[dirtsailor2003]

I would recommend hanging them too. figure out how long they can be and make the sticks that long. tie them to the upper rack to hang from. Go light on the fuel you don't want your pit temps to go above 180°.

 

[BGKYSmoker]

Yes keep your temps between 160-170, i know may be hard to do.

 

[deserttoad]

Thanks guys!

Can I just smoke between 160-170 the entire time, finish when internal temp is about 160?

And I assume it's best to fill the water pan?

I've got plenty of stuff around the ranch to make something to hang them from - great idea!

 

[crazymoon]

DT, I used some stainless steel angle (1"x 3/16") for hanging my sausage. No need to smoke immediately after stuffing.Don't forget to leave the dampers wide open at a low temp for an hour or so with NO smoke to let the sausage dry.

 

[deserttoad]

Any of you guys using Encapsulated Citric Acid?

Here is what I came up with yesterday.  Should be able to hang sticks with a total length of 36 inches, this rack is 7 inches higher than the standard rack, reaching up inside the dome lid. 

FullSizeRender.jpg

• deserttoad
• Nov 9, 2016

 

[dirtsailor2003]

 
Thanks guys!

Can I just smoke between 160-170 the entire time, finish when internal temp is about 160?

And I assume it's best to fill the water pan?

I've got plenty of stuff around the ranch to make something to hang them from - great idea!

Yes you can smoke the entire time running 160°-170°.

If your mix has cure in it take the sticks to an IT of 152°-156°. No cure you need to go to 165°

I run my smoker dry no water in the pan.

Looks like you are set for hanging.

 

[deserttoad]

Thanks for all the help!  I've got a few things to cook for a neighbor's birthday party, but hope to get to these by Sunday.  Looking like my biggest problem is getting the meat.  Currently ground beef at my store is over $4 (small town, middle of nowhere).  They currently have whole bottom round flat, don't suppose anyone knows how much suet it might take to make 80/20?  I'd also like to throw a pork shoulder in as well.  

Thanks gang!

 

[dirtsailor2003]

 
Thanks for all the help!  I've got a few things to cook for a neighbor's birthday party, but hope to get to these by Sunday.  Looking like my biggest problem is getting the meat.  Currently ground beef at my store is over $4 (small town, middle of nowhere).  They currently have whole bottom round flat, don't suppose anyone knows how much suet it might take to make 80/20?  I'd also like to throw a pork shoulder in as well.  

Thanks gang!

If you grind your own, you need to weigh your ground meat and then add in the proper weight to get you the 80/20 mix. So if you want five pounds total of ground meat (no fat) you would need to add in 1 pound of fat to 4 pounds of burger to get a 80/20 mix 5 x 0.2 = 1.

If you want to add pork instead of fat I would go with 70 percent beef and 30 percent ground pork shoulder.

If you're talking about cooking a shoulder at the same time you are cooking the sticks that isn't going to work. Your pit temps would be too low to get your shoulder to an IT of 140° in less than 4 hours.

 

[deserttoad]

Sorry for the confusion, I was going to grind some pork with the beef.  Seems the bottom round is the best choice for not going broke, hopefully the butcher will have some suet or pork trimmings. 

 

[dirtsailor2003]

 
Sorry for the confusion, I was going to grind some pork with the beef.  Seems the bottom round is the best choice for not going broke, hopefully the butcher will have some suet or pork trimmings. 

I prefer to add ground pork shoulder instead of suet or pork fat. We do a 70/30 or 85/35 Beef/Pork mix. We do the same when using venison.

 

[deserttoad]

Thanks sailor, but would I have enough fat if I grind a bottom round and added pork shoulder?  It's $2.99 vs 80/20 ground beef at $4.99.