Smoked sausage in PK100
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Ok. Just ruling out any first time seasoning issues with a new smoker as the source of your current issue.
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Sometimes if you put cold/wet sausage in a smoker and apply smoke before the sausage has had a chance to dry and begin to warm up, the smoke will condense on the cold surface and create some bitterness. The white “smoke” you saw could have been water vapor as the sausage was drying off.
Not sure how you did yours, but it is usually best to start without smoke until the product surface has dried and warmed up to the same temperature as the smoker. Then start the smoke.
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Jonstotz1 Just so we can rule anything else out, what casings did you use, what seasoning, what type of meat? I have to say it is most likely that processhead is correct.
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Hello Did my first batch of smoked sausage this weekend in the PK 100 My question is during first few hours when temp was 110-130 my smoke was very white and bitter smelling once I got up to 140 smoke turned blue. My sausage took on the bitter smoke flavor so just wondering what everybody else does?? I was using pecan saw dust dry in my smoke pan
Thank you Jon Stotz
Jonstotz1 not sure if its part of your issue, however try having your sawdust damp instead of dry. Doesnt need to be soaked, just damp
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Hello Did my first batch of smoked sausage this weekend in the PK 100 My question is during first few hours when temp was 110-130 my smoke was very white and bitter smelling once I got up to 140 smoke turned blue. My sausage took on the bitter smoke flavor so just wondering what everybody else does?? I was using pecan saw dust dry in my smoke pan
Thank you Jon Stotz
Jonstotz1 I don’t add sawdust during those first couple of hours or so. Sawdust smoke in a PK100 will be thicker and not as “clean” as something like a stick burner (or large pro smokehouse) because it’s really smoldering more than it is burning. You have to be a bit more careful with it for that reason. Like processhead mentioned, you want your meat to warm up and dry out to avoid condensing undesirable compounds on your sausage.
Don’t worry about not getting enough smoke on your product. A full bowl of sawdust finishes up in only a couple hours or so, and that’s plenty of smoke. In fact, it might even be more than you want for some things.
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Jonstotz1 I don’t add sawdust during those first couple of hours or so. Sawdust smoke in a PK100 will be thicker and not as “clean” as something like a stick burner (or large pro smokehouse) because it’s really smoldering more than it is burning. You have to be a bit more careful with it for that reason. Like processhead mentioned, you want your meat to warm up and dry out to avoid condensing undesirable compounds on your sausage.
Don’t worry about not getting enough smoke on your product. A full bowl of sawdust finishes up in only a couple hours or so, and that’s plenty of smoke. In fact, it might even be more than you want for some things.
TexLaw - I concur. The PK100 imparts a large amount of smoke flavor. Usually 1 pan is enough unless your in for a really long smoke like a prime rib roast maybe. I also do not add the sawdust in any drying periods. Usually the first hour at 125
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Hello Did my first batch of smoked sausage this weekend in the PK 100 My question is during first few hours when temp was 110-130 my smoke was very white and bitter smelling once I got up to 140 smoke turned blue. My sausage took on the bitter smoke flavor so just wondering what everybody else does?? I was using pecan saw dust dry in my smoke pan
Thank you Jon Stotz
Jonstotz1
Is this a new PK100? Perhaps it is not seasoned up yet. -
This post is deleted!
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TexLaw - I concur. The PK100 imparts a large amount of smoke flavor. Usually 1 pan is enough unless your in for a really long smoke like a prime rib roast maybe. I also do not add the sawdust in any drying periods. Usually the first hour at 125
lkrfletcher Yes, indeed. The only thing I use that much sawdust for is my Summer sausage. For much anything else, I pretty much go with around a half-bowl, give or take.
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Ive not only been reducing my dust amounts to a half pan i also change wood species depending on what flavor im doing at the time. For example if im doing beef roast or ribs i use hickory or mesquite. Pork butt, cherry. Snack sticks like Bourbon peppercorn, fajita and ranch i will use apple or cherry and only for 1 1/2 hours. The dill pickle i just recently did i didnt smoke at all. Just did the schedule in the smoker
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Ive not only been reducing my dust amounts to a half pan i also change wood species depending on what flavor im doing at the time. For example if im doing beef roast or ribs i use hickory or mesquite. Pork butt, cherry. Snack sticks like Bourbon peppercorn, fajita and ranch i will use apple or cherry and only for 1 1/2 hours. The dill pickle i just recently did i didnt smoke at all. Just did the schedule in the smoker
twilliams
I usually fill a hair over half a pan of sawdust, kind of work it to the sides and add a little water. Usually gives me a solid / heavy smoke and just the right flavor. -
Ive not only been reducing my dust amounts to a half pan i also change wood species depending on what flavor im doing at the time. For example if im doing beef roast or ribs i use hickory or mesquite. Pork butt, cherry. Snack sticks like Bourbon peppercorn, fajita and ranch i will use apple or cherry and only for 1 1/2 hours. The dill pickle i just recently did i didnt smoke at all. Just did the schedule in the smoker
twilliams said in Smoked sausage in PK100:
Ive not only been reducing my dust amounts to a half pan i also change wood species depending on what flavor im doing at the time.
That’s the beauty of a smoker like this or a pellet cooker. I have a “library” of sawdust (and pellets for my pellet cooker) and adjust what I use for what I’m cooking. Oak, mesquite, hickory, cherry, maple, pecan. I might use any of those.
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