Smokin-It User Forum!
Smokin-It Smokers => Model 3 & 3D - The Big Brother => Topic started by: NorthernSmoker on February 10, 2022, 08:56:34 PM
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Just a newbie but with some background. I'm a chef by trade and have had much success with my Weber Smokey Mountain over the years but am looking for a significant step up in temp control. I am also looking to do some smoked sausages where I will want lower temperature range control. So this is where the fence part comes in. Looking for some advice between a 3D or a 3.5D unit. I'd like to be able to hang sausages in the smoker rather than placing them on a rack and am a bit concerned about the height within these units. Is hanging just not an option or would placing a half sheet pan in the bottom help distribute heat more evenly. Thanks in advance for your replies and wisdom.
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A friend of mine have come up with a way to make hanging rods for the 3D, I just haven’t made them because I don’t make sausage that often. So, I just use the racks and lay them. I think there are rods sold on the site you can purchase. But, I can’t see why you wouldn’t be able to hang and control your temps.
There should be a heat deflector available as well, or your idea with a sheet pan and then frozen 2L bottles are other ways people on here have helped with cold smoking cheese.
Hope that helps a bit.
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I don't do sausage (at least not yet). Have you considered the model 4? Much more interior height for hanging and the heating element, while still a calrod type, is of a larger design which may spread out the heat more uniform. But it is pricey. Also, there are stainless steel jerky/sausage rods in the accessories section for each model so hanging is certainly possible. If I was starting from scratch all over again I would get the 4 just for the larger rack size and the element configuration. And if I decided to make sausage I would enjoy the added interior height.
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I have been making various sausage for years using a Weber Smokey Mountain 22in. Before Christmas I bought a 3dwifi, so far I have smoked meat sticks(2 15-20lb loads) and summer sausage(1 15lb load) (layed it on the racks). I love the temp control, especially with the amount of babysitting and charcoal arrangement I had to do with the WSM. I think you could hang smaller sausages in the 3, meatsticks would be an issue. All of mine turned out great, I didnt rotate the racks and didnt experience any fat out.