Cooking stall in my smoker HELP
-
I think often a temperature stall can be attributed to overfilling the smoker with product beyond its heating capacity, or smoking when the ambient temperature is too cold.
Cold ambient temps makes it that much harder for the smoker to raise the internal temperature of the product inside it. -
I would like to say THANK YOU ALL for your help and advice.
This is by far the best form by a long shot. I belong to several fishing message boards, a few of them could take some lessons from the MEATGISTICS site.congo said in Cooking stall in my smoker HELP:
I would like to say THANK YOU ALL for your help and advice.
This is by far the bestformby a long shot. I belong to several fishing message boards, a few of them could take some lessons from the MEATGISTICS site.Ooooooo where is PapaSop!?! He said a bad world
P.S. I am correcting it with the word Community LOL!!
Just playing, I hope you know that! This community is beyond everything I’ve experienced myself. Glad to call a lot of them “friends”
-
congo said in Cooking stall in my smoker HELP:
I would like to say THANK YOU ALL for your help and advice.
This is by far the bestformby a long shot. I belong to several fishing message boards, a few of them could take some lessons from the MEATGISTICS site.Ooooooo where is PapaSop!?! He said a bad world
P.S. I am correcting it with the word Community LOL!!
Just playing, I hope you know that! This community is beyond everything I’ve experienced myself. Glad to call a lot of them “friends”
Dr_Pain you are correct about this site. When ever I look at facebook forums each one has trolls who make dumb/hurtful comments. Here you get support even if you post a burnt or subpar product. Thanks waltons and everyone here for being true to the trade.
-
congo said in Cooking stall in my smoker HELP:
I would like to say THANK YOU ALL for your help and advice.
This is by far the bestformby a long shot. I belong to several fishing message boards, a few of them could take some lessons from the MEATGISTICS site.Ooooooo where is PapaSop!?! He said a bad world
P.S. I am correcting it with the word Community LOL!!
Just playing, I hope you know that! This community is beyond everything I’ve experienced myself. Glad to call a lot of them “friends”
Dr_Pain said in Cooking stall in my smoker HELP:
congo said in Cooking stall in my smoker HELP:
I would like to say THANK YOU ALL for your help and advice.
This is by far the bestformby a long shot. I belong to several fishing message boards, a few of them could take some lessons from the MEATGISTICS site.Ooooooo where is PapaSop!?! He said a bad
worldP.S. I am correcting it with the word Community LOL!!
Just playing, I hope you know that! This community is beyond everything I’ve experienced myself. Glad to call a lot of them “friends.
Welcome back but, another edit. LOL.
It’s all about “Community” Thanks Doc!
-
I don’t have a sous vide so I smoke till 140 then move them to my 175 degree oven till 155 then ice bath.
-
I don’t have a sous vide so I smoke till 140 then move them to my 175 degree oven till 155 then ice bath.
if you are trying of Finnish of summer sausage or snack sticks you dont need a sous vide, just a metal pan big enough to put the product in covered in water and set it on some kind of burner and heat water to 170degress and adjust burner to keep water between 165-175 degrees. the heat transfer in water is way better than air in an oven
-
if you are trying of Finnish of summer sausage or snack sticks you dont need a sous vide, just a metal pan big enough to put the product in covered in water and set it on some kind of burner and heat water to 170degress and adjust burner to keep water between 165-175 degrees. the heat transfer in water is way better than air in an oven
akdave said in Cooking stall in my smoker HELP:
if you are trying of Finnish of summer sausage
ohh, I’ve never had summer sausage from Finland before I wonder how theirs differ? Tee Hee hee
-
Dr_Pain said in Cooking stall in my smoker HELP:
congo said in Cooking stall in my smoker HELP:
I would like to say THANK YOU ALL for your help and advice.
This is by far the bestformby a long shot. I belong to several fishing message boards, a few of them could take some lessons from the MEATGISTICS site.Ooooooo where is PapaSop!?! He said a bad
worldP.S. I am correcting it with the word Community LOL!!
Just playing, I hope you know that! This community is beyond everything I’ve experienced myself. Glad to call a lot of them “friends.
Welcome back but, another edit. LOL.
It’s all about “Community” Thanks Doc!
PapaSop said in Cooking stall in my smoker HELP:
Dr_Pain said in Cooking stall in my smoker HELP:
congo said in Cooking stall in my smoker HELP:
I would like to say THANK YOU ALL for your help and advice.
This is by far the bestformby a long shot. I belong to several fishing message boards, a few of them could take some lessons from the MEATGISTICS site.Ooooooo where is PapaSop!?! He said a bad
worldP.S. I am correcting it with the word Community LOL!!
Just playing, I hope you know that! This community is beyond everything I’ve experienced myself. Glad to call a lot of them “friends.
Welcome back but, another edit. LOL.
It’s all about “Community” Thanks Doc!
HAHAHA!!! My wife would not be proud of me for this spelling error. Before becoming a school principal she was an English teacher ;). I will blame it on the fact that I have been having issues with my vision since the anesthesia. Thanks for the “welcome back” greeting
-
Dr_Pain you are correct about this site. When ever I look at facebook forums each one has trolls who make dumb/hurtful comments. Here you get support even if you post a burnt or subpar product. Thanks waltons and everyone here for being true to the trade.
samspade said in Cooking stall in my smoker HELP:
Dr_Pain you are correct about this site. When ever I look at facebook forums each one has trolls who make dumb/hurtful comments. Here you get support even if you post a burnt or subpar product. Thanks waltons and everyone here for being true to the trade.
I’ve left most every forum and groups just for the reason you have mentioned above. I am still member of a couple of groups on FB but mostly to look at the pretty picture. I have zero footprints
-
if you are trying of Finnish of summer sausage or snack sticks you dont need a sous vide, just a metal pan big enough to put the product in covered in water and set it on some kind of burner and heat water to 170degress and adjust burner to keep water between 165-175 degrees. the heat transfer in water is way better than air in an oven
akdave said in Cooking stall in my smoker HELP:
if you are trying of Finnish of summer sausage or snack sticks you dont need a sous vide, just a metal pan big enough to put the product in covered in water and set it on some kind of burner and heat water to 170degress and adjust burner to keep water between 165-175 degrees. the heat transfer in water is way better than air in an oven
A couple of guys on here love to finish their snack sticks and sausage in a 18 Qt turkey roaster. It is like an oversized crock pot of some kind
-
Ok Thanks guys the wife would shoot me if I put her roaster on a burner…LOL But I do have a propane turkey fryer that I’ve never cooked a turkey in it works great for making my apple pie…LOL So I can heat water up in that so your saying smoke it to like 140 then put in the water to cook to 155 then put it in a ice bath ???
-
Ok Thanks guys the wife would shoot me if I put her roaster on a burner…LOL But I do have a propane turkey fryer that I’ve never cooked a turkey in it works great for making my apple pie…LOL So I can heat water up in that so your saying smoke it to like 140 then put in the water to cook to 155 then put it in a ice bath ???
Ronald Shrout said in Cooking stall in my smoker HELP:
Ok Thanks guys the wife would shoot me if I put her roaster on a burner…LOL But I do have a propane turkey fryer that I’ve never cooked a turkey in it works great for making my apple pie…LOL So I can heat water up in that so your saying smoke it to like 140 then put in the water to cook to 155 then put it in a ice bath ???
Yep. That’ll work. Heat the water until it holds at 170.
-
akdave said in Cooking stall in my smoker HELP:
if you are trying of Finnish of summer sausage or snack sticks you dont need a sous vide, just a metal pan big enough to put the product in covered in water and set it on some kind of burner and heat water to 170degress and adjust burner to keep water between 165-175 degrees. the heat transfer in water is way better than air in an oven
A couple of guys on here love to finish their snack sticks and sausage in a 18 Qt turkey roaster. It is like an oversized crock pot of some kind
Dr_Pain
Roaster oven.
-
I’ve got that same one same color and all.
-
PapaSop These also work great for a batch of sweet corn for a big group.
-
bocephus said in Cooking stall in my smoker HELP:
PapaSop These also work great for a batch of sweet corn for a big group.
Fantastic idea never thought of that.
-
mrobisr My mom used to use one when ever we had sweet corn, four growing boys could eat a lot of corn.
-
PapaSop said in Cooking stall in my smoker HELP:
Dr_Pain
Roaster oven.Thanks for sharing and Ronald Shrout, this version is electric and won’t require you to share with the wife or put on a burner
-
PapaSop said in Cooking stall in my smoker HELP:
Dr_Pain
Roaster oven.If I was using one of these to finish out sausage, I would strongly recommend using a remote read temp probe to monitor the water temperature.
The temperature setting knob on these are not particularly accurate.
Some testing with just water and the temp probe could help you avoid cooking out the fat in your sausage the first time you try it.Paul
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
