Vertical Pellet Smoker
-
It’s crazy that everything you read or watch tells you to stair step the temps for snack sticks a such, but you cant find one that has that feature lol. Seems there has to be a lot of people making them.
Sdickey1960 the cheap way out would be what I have. A masterbuilt electric with a smoker attachment. I’ve had mine for 7 years now with no problems (knock on wood) just got the smoker attachment 8 months ago. Wish I would have gotten it 7 years ago. I hear alot of bad things about these smokers but mine has performed beautifully.
-
It’s crazy that everything you read or watch tells you to stair step the temps for snack sticks a such, but you cant find one that has that feature lol. Seems there has to be a lot of people making them.
Sdickey1960 another thing you could do is buy a cheaper one like cdavis is mentioning, learn his tricks he has done with his then Sous vide to finish them off instead of cooking all the way through. For example when starting you could have your meat as cold as possible and start with a cold smoke cabinet instead of pre heating. I have also heard people prop the door open to begin with. As well as putting in a pan of ice to try to keep the temp down. Not sure how well that one works. I would suggest buying the more expensive one designed to do sausage but you can get it done either way. The end product will be different but still good and edible.
-
I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.
20210807_083705.jpg
-
I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.
20210807_083705.jpgtomhancock those natural casing or collagen?
-
I am having a hard time finding a vertical pellet smoker that will go down to 120 degrees for step smoking snack sticks and summer sausage Please any help would be greatly appreciated.
Sdickey1960 I have a Pitts & Spitts 1250 pellet smoker and later bought a Pro Smoker PK100 for same reason you are asking. My P&S only goes down to 180F at lowest.
Funny enough I did a batch of snack sticks and did some on each smoker. 3 buddies all preferred the P&S version cooked at 180F to the PK100 ramped up. Go figure!
-
tomhancock those natural casing or collagen?
-
I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.
20210807_083705.jpgtomhancock Looks like you have the process down.
-
Camp Chef has one that Walton’s sells, Camp Chef XXLand I believe Jonathon has made some videos using it to make various types of sausage.
-
I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.
20210807_083705.jpgtomhancock Thank you so much, that helps a
lot. -
tomhancock those natural casing or collagen?
twilliams said in Vertical Pellet Smoker:
tomhancock those natural casing or collagen?
They look like collagen to me.
-
I am having a hard time finding a vertical pellet smoker that will go down to 120 degrees for step smoking snack sticks and summer sausage Please any help would be greatly appreciated.
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:
