I just bought a new pit boss 1150 pellet grill and wondering how successful it will be smoking summer sausage will this grill work fine and what are some tips and cooking temps to ensure not too hot too quick

]]>https://waltonsdev.nodebb.com/topic/2910/summer-sausageRSS for NodeThu, 10 Sep 2026 23:52:47 GMTTue, 10 Nov 2020 16:58:16 GMT60jbkitzy1 Nope, shouldn’t matter, I did this since Parksider always did it without a bag I did a few and had no issue with pre-stuck casings

]]>https://waltonsdev.nodebb.com/post/25029https://waltonsdev.nodebb.com/post/25029Mon, 16 Nov 2020 12:34:44 GMTJonathon how will the water trick work with prestuck casings wont they take in water

]]>https://waltonsdev.nodebb.com/post/25022https://waltonsdev.nodebb.com/post/25022Mon, 16 Nov 2020 01:44:02 GMTjbkitzy1 Trial an error is probably going to be necessary but I would say that you can prop your lid to get closer to the recommended 120° starting point. It will bleed some of the heat but that requires some testing with a quality ambient thermometer. Also, I don’t think you want to introduce humdiity into a pellet grill/smoker, or at least I wouldn’t in mine so you will be cooking without the benefit of moisture. That makes what RON PARRISH says even more valid, cook to 130° IT then pull and finish up in 170(ish) degree water. It will save you hours and generally give a better product.

]]>https://waltonsdev.nodebb.com/post/24849https://waltonsdev.nodebb.com/post/24849Wed, 11 Nov 2020 20:08:59 GMTI have a pit boss and used it to do snack sticks but I pulled them off at 130 degrees and finished in water.I would think that there is not enough temperature control to finish as mine will run at about 140 in the smoke setting but the next setting is 200.That is my thoughts but I am pretty green at cured sausage making. Hope this helps

]]>https://waltonsdev.nodebb.com/post/24824https://waltonsdev.nodebb.com/post/24824Wed, 11 Nov 2020 12:29:48 GMT