Smoking temperatures


 
R

RedT

New member
OK, so would appreciate some more help from the experts here - to add to the knowledge I have gained over the past few months.
Want to smoke sausage on my 18 1/2" WSM using charcoal - I've been jury-rigging an electric hot plate in order to maintain the lower (130F - 170F) temperatures, and adding smoke using the AMAZN smoke tube. This works, but......

Typical outdoor temperatures lately are 45 - 65 degrees F, with negligible wind. I have tried using a modified minion method, but have been unable to maintain 130F - temp usually climbs rather quickly, and am unable to control it. Any suggestions?
 
I smoked sausage with the MM using about a half dozen lit coals. I was able to keep the temp at around 180.
 
Some good advice from above so I'll just add a few thoughts.
Going from shade to full sun will cause temp spikes. Partially closing the top vent will help with runaway temps. A heat sink like adding cold water with ice to the water pan is another option.
Also a new smoker wants to run hot for awhile till you build up some coating on the inside.

Tim
 
ChuckO said:
I maintained 150 all day in this thread, picture of the set up in the first photo

http://tvwbb.com/showthread.php?59721-Go-Giants-Jerky
Click to expand...

OK, thanks to everyone for the information. Before I invest in an electric smoker or improve my existing electric modification, will try the snake once again. From what I've learned here, I need to start the cook at around 130 degrees (no smoke) for drying the sausage casings, and then add smoke, bumping the temp up 10 degrees per hour until 180, holding it there until sausage internal temperature is around 155 degrees.

Is that the preferred procedure?
 
Can't help you with the procedure, just wanted to show how easy it is to make a "low temp" snake. 130 might be hard to maintain, I misread the original post and thought you were wanting to hold 180
 
ChuckO said:
Can't help you with the procedure, just wanted to show how easy it is to make a "low temp" snake. 130 might be hard to maintain, I misread the original post and thought you were wanting to hold 180
Click to expand...

Thanks again! I tried your "snake" method yesterday beginning with 3 lit briquettes, was able to hold 135 for one hour. As the snake began to burn, was able to maintain 140, then 150, etc... SUCCESS! (With an empty WSM) Snake configuration was 2 briquettes wide with one on top (pyramid) and was able to control temp with the lower vents. With vents open, temp climbed to 185, so my next effort will be with a full load of sausage. Great info here, you have helped this old man - thanks again!
 
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