Cooking stall in my smoker HELP
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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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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.
processhead I like that idea it sure didn’t take long to come to temp after I put them in the water.
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Ronald Shrout Think I really need to win that knife set…LOL
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Ronald Shrout Think I really need to win that knife set…LOL
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nice looking batch of meat
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Sheesh! I need to get back to cooking so I can compete with you guys. That is some good looking product
Dr_Pain said in Cooking stall in my smoker HELP:
Sheesh! I need to get back to cooking so I can compete with you guys. That is some good looking product
Doc, you just take care of you first! Take your meds now so you can make your meals later!!
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Dr_Pain said in Cooking stall in my smoker HELP:
Sheesh! I need to get back to cooking so I can compete with you guys. That is some good looking product
Doc, you just take care of you first! Take your meds now so you can make your meals later!!
@dennyo I liked it before the edit, lol
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Dr_Pain said in Cooking stall in my smoker HELP:
Sheesh! I need to get back to cooking so I can compete with you guys. That is some good looking product
Doc, you just take care of you first! Take your meds now so you can make your meals later!!
@dennyo said in Cooking stall in my smoker HELP:
Dr_Pain said in Cooking stall in my smoker HELP:
Sheesh! I need to get back to cooking so I can compete with you guys. That is some good looking product
Doc, you just take care of you first! Take your meds now so you can make your meals later!!
Getting better everyday. I made a dish last night (from my childhood) that I will share soon. It is a simple all in one and cooked in the microwave. Simple enough and TASTY!!!
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@dennyo said in Cooking stall in my smoker HELP:
Dr_Pain said in Cooking stall in my smoker HELP:
Sheesh! I need to get back to cooking so I can compete with you guys. That is some good looking product
Doc, you just take care of you first! Take your meds now so you can make your meals later!!
Getting better everyday. I made a dish last night (from my childhood) that I will share soon. It is a simple all in one and cooked in the microwave. Simple enough and TASTY!!!
Dr_Pain Sounds like you’re healing well. I know you’ve probably been told a thousand times, but “baby steps”. We’re still praying for you.
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Dr_Pain Sounds like you’re healing well. I know you’ve probably been told a thousand times, but “baby steps”. We’re still praying for you.
wdaly said in Cooking stall in my smoker HELP:
Dr_Pain Sounds like you’re healing well. I know you’ve probably been told a thousand times, but “baby steps”. We’re still praying for you.
Thanks for the continued prayers. Yea, I have been told and keep reminding myself daily that it will be a long process
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Ronald Shrout turned out a great looking finial product
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