Question about a possible new mod.


 
M

Matt Goretzki

New member
I have a 22.5 WSM, and want to smoke some venison summer sausage later this season. I have been brain storming a little bit about putting a hot plate in place of the charcoal to regulate the heat a little bit better, and putting wood chips in a tin foil pan to create the smoke. I was wondering if anyone has tried this, if so any success? I have a few concerns about the heat that the hot plate will create with the cord inside the smoker, but I could be over thinking it. Any thoughts?
 
A hot plate with wood chips is also a very good way to make jerky, or to smoke cheese.
I use the hot plate's thermostat to regulate the temperature, and help control burning of the chips.
 
I made this recipe http://www.free-venison-recipes.com/traditional-venison-summer-sausage.html in the 18.5 WSM I remove the charcoal grate and ring. I have an old cheapo charcoal starter that the handle came off. that goes in the bottom about half full with unlit kingsford on top of that I put about 5 lit coals and then a couple of hickory chunks. I use a shallow water pan from another smoker with a clay saucer in it. to hang the sausage from the top grate I tie off the casing in the middle while stuffing that way it hangs in a V shape under the grate. it took 2 loads to smoke the 25 Lbs. I have used this old chimney set up for goose jerky holding temps @ 140 for 8 hours
 
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