#3 Smoker
- Thread starter Obxjoe
- Start date
DivotMaker
New member
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.
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Let us know how else we can help!!
smokeasaurus
Member
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............
DivotMaker
New member
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
Moderator
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.
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.
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.
