Well this weekend I put the new smoker to the test. On Saturday I did an eight LB. pork shoulder and made pulled pork. I used a recipe that came with my smoke daddy. It turned out excellent, tasted great. The only thing is, it was almost midnight before it was done. NOTE to self, get started earlier. I put it in the smoker about 8:00AM but that was about 4 hours too late.
While it was in the smoker I prepared 25 lbs. of snake sticks, (hot pepperoni). Sunday morning at 9:00 AM i put them in the smoker. They were done in about 8 hours. This is easily the best batch I've made, they turned out perfectly, thanks to the new smoker and PID controller. I put them in at 100* and keep them at that temp for 2 hours to make sure the casings were completely dry. Then ramped it up to 130* and started pouring the smoke to them. 2 hours after that I started to slowly ramp the temp up to 165 and kept the smoke going for most of the time. In the end I was very pleased with the result.
A big thank you to everyone that has built a fridge smoker and posted their builds. I read all of them! I gained a lot of knowledge and ideas for you.
cheers
While it was in the smoker I prepared 25 lbs. of snake sticks, (hot pepperoni). Sunday morning at 9:00 AM i put them in the smoker. They were done in about 8 hours. This is easily the best batch I've made, they turned out perfectly, thanks to the new smoker and PID controller. I put them in at 100* and keep them at that temp for 2 hours to make sure the casings were completely dry. Then ramped it up to 130* and started pouring the smoke to them. 2 hours after that I started to slowly ramp the temp up to 165 and kept the smoke going for most of the time. In the end I was very pleased with the result.
A big thank you to everyone that has built a fridge smoker and posted their builds. I read all of them! I gained a lot of knowledge and ideas for you.
cheers
