Stumps gravity feed for cured sausage.
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Do you have a link to the hooks you use?
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Thanks for the reply. Do you hang your cured meats? If so what kind of clearance would you recommend from the charcoal shute\defuser ? I am trying to determine if I need to make any alterations to make hanging meat easier. As you can see from this picture my top grate rails are at least 5 inches below the top of the cooker. I was thinking another set of rails or something to hold dowels might be in order.
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So I built a Stumps gravity feed clone smoker a few years ago an I want to use it for smoking cured meats. I do have a digital controller with fan so maintaining 130< Fahrenheit should be possible.
Has anyone used this style smoker, any tips or tricks I should have up my sleeve?
pr0wlunwoof I recently have converted my Assassin to run as a cool smoke unit for some sausages>i bought a BBQ Guru to run the temp since it will get down to a much lower range than the pitmaster controller I was using. But for cold/cool smoke I came up with a remote fire box to provide the smoke and low heat.Still waiting for the weather to cool off so I can really give it a break in for LOW temp smoking.
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erich52
Magnetic hooks is a great idea! I had not thought of that. Keep me from lugging it to the welder and making something not easily unmade. Any other tips for water pan/moisture control?pr0wlunwoof A typically fill up a small metal pan full of water and set it directly on top of the heat/smoke diffuser so that it sets as low as I can get it. It helps mitigate any mess in the bottom as well! I will see if I can get the hooks for you.
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Do you have a link to the hooks you use?
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Do you have a link to the hooks you use?
pr0wlunwoof I sent the link, I bought the heavy duty swivel style hook. Let me know if it doesn’t work. There was a 6 pack of them and I just hang them on the top of my smoker. 1 left, 1 right. 3 dowels total on the top. They say they can hold 90 lbs which is more than enough for sausage or snack sticks when I do them I usually do 30 lb batches. This makes it pretty handy as I just put them in a ziplock and into a cabinet with all of the other process equipment when not in use.
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Do you have a link to the hooks you use?
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pr0wlunwoof I recently have converted my Assassin to run as a cool smoke unit for some sausages>i bought a BBQ Guru to run the temp since it will get down to a much lower range than the pitmaster controller I was using. But for cold/cool smoke I came up with a remote fire box to provide the smoke and low heat.Still waiting for the weather to cool off so I can really give it a break in for LOW temp smoking.
I haven’t read much about cold smoke. Do you attempt to get a “clean” blue smoke when doing that as you would doing bbq or is it not necessary?
I use a heatermeter setup for my gravity feed. IMO opinion its hands down the cats pajamas if you have some tech know how. It has its own web server so you can monitor temps with anything that has a web browser.
Here is a picture of me watching a cook on my TV via my Amazon fire TV.
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pr0wlunwoof I sent the link, I bought the heavy duty swivel style hook. Let me know if it doesn’t work. There was a 6 pack of them and I just hang them on the top of my smoker. 1 left, 1 right. 3 dowels total on the top. They say they can hold 90 lbs which is more than enough for sausage or snack sticks when I do them I usually do 30 lb batches. This makes it pretty handy as I just put them in a ziplock and into a cabinet with all of the other process equipment when not in use.
I will take a look. Was that an Amazon link? For some reason it keeps getting deleted.
I found these which fit the description.
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I will take a look. Was that an Amazon link? For some reason it keeps getting deleted.
I found these which fit the description.
pr0wlunwoof those are the ones
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