New guy thinking of a #3

[NJtuna]

Hi, I'm looking into purchasing a #3 but the only thing holding up my decision is the ability to hang homemade sausage, dogs, pork roll, etc. I couldn't be more impressed by all the positive reviews and what appears to be top-notch, solid, build quality. I have a lot of smoking experience as I've owned a Bradley, Weber kettles 2-22.5", WSM 22.5", 2 Char-Griller Akorns, Bayou Classic Cypress Ceramic, several gas grills, etc...all to be sold off except the 2 Akorns and a 22.5" kettle to use my giant Paella pan on. So my concern is my ability to hang and smoke sausages. How many pounds can you guys comfortably hang and what length before it's too low, close to the heat source? I would rather have the height of the #4, but just can't justify the $850.+ for an additional 8". (I know it's still a great deal with the PID included but not for me at the moment) Can you hang double links of 6" sausage (so about 14-15"), or 7" dogs (16-17") without the bottoms over cooking?

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[DivotMaker]

Hey Tuna!  You're in luck!  We have some real sausage gurus around here!  I'm sure Pork Belly, ND Koze, or Digging Dog Farm will chime-in on this question!  You've come to the right place.

[NDKoze]

When my family smokes sausage we do so in such big batches (100-200lbs), we have our small town meat market smoke it for us. But, I do regularly smoke snack sticks in 25lb batches in my #3. I think 25lbs would be pretty close to the max for snack stick sized sausages (21mm).

In my opinion, there really isn't enough room to hang sausages longer than 6 inches or so without them cooking unevenly. I lay mine horizontally on the rack and then rotate the trays front to back and top to bottom a couple of times during the smoke. This actually works very well and I don't mind not being able to hang them.

Also it is very important to have a James Jerky Dryer or something similar to remove the moisture that builds up in the smoker. This moisture is great for rib/butt/brisket/poultry smokes but is too moist of an environment for sausage.

[NJtuna]

I guess I have to settle with laying them on racks. Not such a big deal if I'm able to smoke 20-25 lbs at such low temps that I can't pull off with the eggs (Akorns). I'll also be getting an A-Maze-N for true cold smoking. I'm itching to make a 10 lb Pork Roll and 20 lbs of homemade Bacon! Some Cheddar Hot Dogs, pepperoni's, Hot Sticks...

[NDKoze]

It's pretty full, but I run all of my snack stix and Venison Bacon in 25lb batches. Laying the links sideways really isn't a big deal.

Here is a link from my latest snack stick smoke:
http://smokinitforums.com/index.php?topic=2284.0

[NJtuna]

They look great Gregg! I would think that Jerky Dryer would help move the air around to prevent hot spots. Maybe try starting it from the beginning to prevent the burnt ends? This thread reminded me of the Jalapeno, cheddar, bacon, beef/pork Dogs (I know, I got carried away), I had in my freezer chest so I just boiled up 5 for my boys and me! I'll get around to adding pics w/ my posts soon. Posts are sooo much better with pics!

[NDKoze]

I let this batch get away from me so there were a couple burnt ends. But I think it was only 3-4 ends if I remember right.

I think the dryer instructions recommend to not run the dryer during the main smoking phase because all that extra air flow would ignite the wood chunks.

[Pork Belly]

I ran many pounds of meat through a borrowed Bradley before I bought my #3. I had that guys Bradley for a year. I have done hanging sausage in an old charcoal smoker several years ago with good results. I do all sausage on racks now, its not an issue. Short of commercial production I would not buy a #4, coming from a Bradley you will love a #3.

[NJtuna]

I pulled the trigger on a #3! Can't wait for this beast of a smoker. Looking forward to making Bacon and Pork Roll! Those will be my first big smokes as I've been holding off from doing them on my Akorns.

[DivotMaker]

Congrats are in order, Bryan!    I wish you nothing but success with your new #3!

[NDKoze]

Congratulations on pulling the trigger Bryan!

Now the hard part of waiting for it to be delivered.

[es1025]

Welcome, yet another member from NJ. The nj population is growing. I have a #3 and its great.

[NJtuna]

Hey Ed, I grew up in North Jersey (Fair Lawn). Moved south in '98

[Plan2build]

Welcome Bryan...if you see smoke emanating from a back yard in Basking Ridge, stop in and say hello!!  I got the #2 and hope to smoke some Lebanon bologna chubs, snack sticks, etc....still waiting for the glacial ice to thaw so I can get to the patio!!!

P2B

[Barrel99]

Hey Bryan. You made a great decision. You mentioned the Amazen. You might want to do a search on the forum to see what kind of issues others have had.