#3 Smoker

[Obxjoe]

Thinking of purchasing a smoke-it #3 for smoking sausages and a brisket now and than. How low a temp will it produce smoke at? I need a smoker that will run at 165. Thanks in advance.

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[DivotMaker]

Hi Joe!  No problem with that temp.  I regularly smoke beef jerky at 140.  For sausage, I highly recommend the jerky fan.  These smokers hold a lot of moisture, and it helps a great deal for things like jerky and sausage.

Now that you've found us, go ahead and give us a first name and town in your signature line - we like to know our new friends! 

Let us know how else we can help!!

[Obxjoe]

Thanks Tony.mi will look into the fan. I am planning on getting the #3 this coming week.

[elkins20]

Hey Joe, welcome from Kansas City, you will enjoy your #3 as I do mine. I second what Tony stated about the jerky fan. I also might suggest a cold plate shelve as some of the smokes you might do will require a low temp.

[smokeasaurus]

One thing I used to do when I had mine, was put the meat in cold from the fridge then turn the unit on......this will keep the element on longer to get the smoker up to temp with a cold mass in the smoker. This will ensure that your wood gets to smoldering and proteins are most receptive to smoke the first couple of hours anyhows............

[Obxjoe]

Thanks for the suggestions on the plate and the cold meat. I am liking this forum already. I have a gas smoker and use a webber charcoal grill too but I am looking forward to the smokein-it.

[DivotMaker]

Hey Joe, the cold smoke plate is great if you really want to cold smoke, but you don't need it for low-temp smoking of sausage.  You'll actually get better results without it.  We have some real sausage experts on here (Pork Belly, NDKoze, to name a couple), and I'm sure they'll chime-in.  You can do anything you want, in a #3, with the right technique!

[NDKoze]

You don't really need/want to cold smoke (less than 100°F) sausage.

Smoking temp depends on what type of sausage you are talking about. But the Smokin-It smokers will do a great job.

As others have said, you must have a dryer or some type of fan/blower (I bought the SI James Jerky Dryer) to remove moisture from the smoker because the environment in the SI smokers is so moist (normally a good thing for ribs, pork butt, and brisket) without a dryer you end up steaming the sausage instead of drying/smoking it and the casings will not stick to the meat.

For low temp smokes around 165 you'll want to use chips/pellets instead of chunks because they will start smoldering at lower temps. I normally prefer chunks. But for low temp smokes, the chips/pellets just work better.

No need for soaking either.

Let us know if you have any other questions.

[Obxjoe]

Been a bit busy here. The river rose! We had rain for a straight 12 days which came to 20 inches and 8" in the basement and a foot in the yard but all is good. I haven't been able to try out my new #3. Steve was great to work with. I have turned on the smoker today and I am attempting to calibrate the PID. I hope to smoke my first chicken tomorrow. I have seasoned the smoker prior to the rains. I thank all for ideas and suggestions and hope to try some soon. I was going to try smoking some sausage this weekend after 3 sunny days but it rained today lol.

[Bebe]

i will look into the fan.

look at these too:
http://www.homedepot.com/p/Bodor-Vents-VENTS-105-CFM-Power-4-in-Mixed-Flow-In-Line-Duct-Fan-TT-100/204594854
http://www.homedepot.com/p/Suncourt-Corded-4-in-In-Line-Duct-Fan-DB204-CRD/203227157