Cooking stall in my smoker HELP
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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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I would agree that you probably had some hot spots in your kettle near the bottom, and most likely was what split your casings.
Paul
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I would agree that you probably had some hot spots in your kettle near the bottom, and most likely was what split your casings.
processhead I think next time I’ll suspend them somehow so there all at the same depth. Gonna do 20 lbs of summer sausage next but I think I’ll smoke em till 140 then finish in the oven that worked better last year.
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processhead I think next time I’ll suspend them somehow so there all at the same depth. Gonna do 20 lbs of summer sausage next but I think I’ll smoke em till 140 then finish in the oven that worked better last year.
Ronald Shrout said in Cooking stall in my smoker HELP:
processhead I think next time I’ll suspend them somehow so there all at the same depth. Gonna do 20 lbs of summer sausage next but I think I’ll smoke em till 140 then finish in the oven that worked better last year.
With a large kettle full of hot water, you can do a couple of things to avoid breakage.
First, while heating the water, give it a stir once in while to help get all the water to an even temperature.
Next, you can shut the burner off just before you put the sausage in the kettle. Bring the water up to 175-180 degrees. With the heat removed you won’t get an hot spots.
Monitor the internal temperature of the sausage and remove and chill when you get to the target temperature.You can try and suspend them. In my experience, sausages want to float horizontally on the surface unless you weight one end or something like that.
Paul
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