Cooking stall in my smoker HELP
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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.
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I’ve got that same one same color and all.
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PapaSop These also work great for a batch of sweet corn for a big group.
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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.
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mrobisr My mom used to use one when ever we had sweet corn, four growing boys could eat a lot of corn.
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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
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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
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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.processhead said in Cooking stall in my smoker HELP:
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 usually not too 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 for the win. I 100% agree
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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.processhead said in Cooking stall in my smoker HELP:
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 usually not too 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.Definitely agree. I don’t trust any temperature control that I use, I always have something monitoring the water temperature, chamber temps, etc… A bit anal that way…
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I’ll add to the already on point comments, that a remote sensor allows me to be even lazier and see what’s going on without having to get out of my comfortable chair.
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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 ???
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There is something that I’ve read about the ability to raise the IT of the meat product only so high when the smoker temp and the ambient air temp are, ugg, I can not remember how it went.
Oldhammers has set in! -
When my 3# logs of deer summer sausage go into the stall I bring them in into the oven to finish them. makes short work of it.
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Ok I put 25 lbs of garlic ring bologna in the smoker 125 for a hour to dry the 43mm Collagen Round casings the turned it up to 145 and put the smoke to it till 130 then I took out half and put them in my turkey fryer with 175 degree water couldn’t go any lower the fire would go out. in less then a hour the ones in the water were at 175 and 5 of the 43mm Collagen Rounds split up what did I do wrong ?? Took 7 hours total to get the ones in the smoker to 155 came out a little wrinkly but they both taste good. Why did my casings blow up ???
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When I put half in the water I also turned the smoker up to 175 it swung between 165 and 180 according to my probes.
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Maybe there was a hot spot in the pot and the water needs to circulate to get a more even distribution? I see people use Nesco roasters, but the horizontal pan allows the heat to be more evenly distributed than a fry pot would be.
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That would be my guess. The bottom of the pot was hotter from direct contact with the flame than the rest. Did you use a steamer basket or trivet to keep the product in the middle of the pot?
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That would be my guess. The bottom of the pot was hotter from direct contact with the flame than the rest. Did you use a steamer basket or trivet to keep the product in the middle of the pot?
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Would an ice bath have helped at the end?
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