Smoking/Cooking Schedule
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In a previous life we made from 1-3 batches @ 2400lbs each night of each product from bologna, salami, hot dogs, ham, and etc…, but the real trick was they cooked everything extremely slowly so the fat stayed put.
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From my experience most of the smoking, curing, and processing problems are technique and not equipment, but your mileage may vary. I cook and smoke my product extremely slow like 10f rises very hour and I can make and extremely lean product good by staying patient and regular product even better. Your set up will do fine if you are willing to take your time and let it love and guide you instead of you forcing it.
Thanks… I’m retired so I have LOTS of time to practice ‘patience’. Thanks
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Ok… slow wins the race
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2400 pounds… you are WAY out of my league!
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2400 pounds… you are WAY out of my league!
Retired157 said in Smoking/Cooking Schedule:
2400 pounds… you are WAY out of my league!
That was a previous life, but now it is just fun and I’m a fat guy that loves to eat.
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2400 pounds… you are WAY out of my league!
Retired157 oh we would have 2,400lbs going in at least one mixer and sometime up to 3, I opened 50# bags of salt and measured out 5# to equal 45lbs of salt per batch along with 5lbs of pink salt and other ingredients. It paid the bills while I was in college and taught me a lot as a young man.
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Adding a PID controller to a smoker is not a silver bullet to cure all smoker ills.
When used with the proper size heating element and air controls, a PID can reduce temperature swings by controlling the heat more precisely.Paul
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Adding a PID controller to a smoker is not a silver bullet to cure all smoker ills.
When used with the proper size heating element and air controls, a PID can reduce temperature swings by controlling the heat more precisely.It seems to me that controlling the temperature during smoking (and those swings) is very important in the overall ‘process’. I’ll probably be one of those guys who sits and hovers over his smoker, watching & monitoring things, trying to keep everything ‘just right’. Having an idea of how a PID (with all the proper supporting equipment as you say) now works, I think it’s one thing that will ‘help’ tremendously.
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It seems to me that controlling the temperature during smoking (and those swings) is very important in the overall ‘process’. I’ll probably be one of those guys who sits and hovers over his smoker, watching & monitoring things, trying to keep everything ‘just right’. Having an idea of how a PID (with all the proper supporting equipment as you say) now works, I think it’s one thing that will ‘help’ tremendously.
Retired157 said in Smoking/Cooking Schedule:
It seems to me that controlling the temperature during smoking (and those swings) is very important in the overall ‘process’. I’ll probably be one of those guys who sits and hovers over his smoker, watching & monitoring things, trying to keep everything ‘just right’. Having an idea of how a PID (with all the proper supporting equipment as you say) now works, I think it’s one thing that will ‘help’ tremendously.
Like everything else, it depends.
It depends on the magnitude of the swings and how long they last.
The temperature swings in the smoker do not automatically transfer to the product being smoked. The product internal temperature will assume the average temperature in smoker and not follow the peaks and dips exactly.
Having product in the smoker actually should help moderate some of the temperature swings compared to the swings in an hot, but empty, smoker. -
Thanks again… you are a wealth of information! Thanks
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Retired157 said in Smoking/Cooking Schedule:
It seems to me that controlling the temperature during smoking (and those swings) is very important in the overall ‘process’. I’ll probably be one of those guys who sits and hovers over his smoker, watching & monitoring things, trying to keep everything ‘just right’. Having an idea of how a PID (with all the proper supporting equipment as you say) now works, I think it’s one thing that will ‘help’ tremendously.
Like everything else, it depends.
It depends on the magnitude of the swings and how long they last.
The temperature swings in the smoker do not automatically transfer to the product being smoked. The product internal temperature will assume the average temperature in smoker and not follow the peaks and dips exactly.
Having product in the smoker actually should help moderate some of the temperature swings compared to the swings in an hot, but empty, smoker.processhead you are indeed a wealth of information and I really appreciate all your posts. Thank you.
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Hey everyone… looking for some help and review/suggestions. Disclaimer: I am NEW to smoking and have yet to make any Summer Sausage. That said, I have been reading all the postings you have been making with respect to ‘The Process’ of making Summer Sausage here on this site. Additionally, I have been watching about every ‘video’ I can find on the subject. Now I guess it’s time to ‘poo or get off the pot’. After all the research I have been doing, it’s pretty obvious that there’s NO ONE WAY of setting up a Cooking Schedule. So, I tried to come up with a Cooking Schedule from the various ‘schedules’ I’ve found out there. I’d appreciate any & all ‘critiques’… suggestions. My goal is to make Summer Sausage out of my venison & elk. The Cooking Schedule I am looking at following is as follows:
1hr @115F… Top/bottom vents open all the way
1hr @125F… Top vent @1/2- bottom vent @1/2
1hr @125F… Top vent @1/8 - bottom vent @1/2 - add humidity & smoke
1hr @140F… Top vent @1/8 -bottom vent @1/8 - (humidity & smoke)
2hrs @155F… Top/bottom vents closed - (humidity & smoke)
Remove and finish in a Sous Vide cooker… 3hrs @155F
Finish with a 1hr ice bath, 1hr @room temperature, refrigerate over nightI have a SmokinTex smoker that I have made a couple of modifications to that seemed ‘necessary’ for the smoking process. Here’s a pic…
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/4E921E64-7337-4A29-A7EE-E6E55DA0D2A2_1_102_o.jpegGuess that’s it… just need to know if I am on the right track or am I about to ‘kill’ myself doing something wrong.
Retired157 I have a cook shack which is basically the same thing as what you have. Couple of things from what you are describing that you want to do. From the factory there is no vent adjustments, just a pinky sized vent hole on the top and same one on the bottom to drain grease. Now I see you added a vent to the door which will let some air in but it will probably get bottleneck with the small vent on the top. So you may have problems with the smoke schedule you described.
Also with this smoker you will have trouble getting wood chunks to smoke (if at all) at low temps. Especially with the low temps in your schedule. With this smoker you really need a smoke generator to do what you described. You mY be able to get away using a smoke tube and a fan since you added the vent on the door.
Get on youtube and watch 2 guys and a cooler videos. He has the smokin it brand of your smoker and has a smoke generator to do his sausages.
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