I've been cooking in my wsm for a little while now. Most of the stuff I have cooked has come out pretty dark, but after reading some in the foums I see that this is pretty normal due to the sugars in the rubs. I did some sausages on the wsm this past weekend though, and they also came out very dark, nearly black. They looked nothing like the sausages in the article from the cooking topics page. Anyone know what might cause this? Could it have been too much smoke wood?
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dark sausages?
- Thread starter ScottP
- Start date
G Dechaine
TVWBB Pro
Nearly black isn't normal. I smoke sausages and they always come out reddish.
Dave/G's comments on damp or wet charcoal might be on the mark.
How would you get inadequate air flow?
Dave/G's comments on damp or wet charcoal might be on the mark.
How would you get inadequate air flow?
K Kruger
TVWBB 1-Star Olympian
With restricted top vents.
Type of wood can determine finish color but nearly all wood will leave sooty deposits if the combustion is not so good. Ditto with most fuels. Too, moist product at the beginning can lead to smudging as wood particulates adhere. That's why one sees pellicle formation called for.
Type of wood can determine finish color but nearly all wood will leave sooty deposits if the combustion is not so good. Ditto with most fuels. Too, moist product at the beginning can lead to smudging as wood particulates adhere. That's why one sees pellicle formation called for.
well, my top vent was completely open as it always is. I dont think the thing even moves any more. The smoke wood wasnt soaked or anything, it had been raining but the wood was in a plastic bag on the patio. The wood maybe had a couple drops, but seemingly not enough to make a difference.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine:
Nearly black isn't normal. I smoke sausages and they always come out reddish. </div></BLOCKQUOTE>
Agree with G here. Here's a pic of some fresh sausage I did on the WSM last weekend. It was cooked on the lower grate, no water pan in over lump and apple wood. Cooked for 12 min per side.
Nearly black isn't normal. I smoke sausages and they always come out reddish. </div></BLOCKQUOTE>
Agree with G here. Here's a pic of some fresh sausage I did on the WSM last weekend. It was cooked on the lower grate, no water pan in over lump and apple wood. Cooked for 12 min per side.