What does everyone use for hot smoking.
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I use a dyna glo vertical offset. Converted to propane using a turkey fryer burner. has hooks in the top for sausage and the offset design keeps the bottoms of sausage from overcooking. I’ve used many cabinet style smokers in the past and this is hands down the best. Cost $150 brand new and repurposed the burner.
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Curious what everyone uses for hot smoking summer sausage? I read a lot about stepping up temps but have also read where lots of guys just use a pellet grill and set it at 180 and let it go till desired internal temp is reached. What is the general consensus here?
@NDMike I always use the step up method. Not as much chance for case hardening or fat out.
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Curious what everyone uses for hot smoking summer sausage? I read a lot about stepping up temps but have also read where lots of guys just use a pellet grill and set it at 180 and let it go till desired internal temp is reached. What is the general consensus here?
@NDMike
Takes about 6.5 hours from start to pulling out for a 25 lb batch for snack sticks. Temps range from starting at 110° to stepping up slowly to 170° to finish. 240volt electric saw dust smoker
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@NDMike
Takes about 6.5 hours from start to pulling out for a 25 lb batch for snack sticks. Temps range from starting at 110° to stepping up slowly to 170° to finish. 240volt electric saw dust smoker
twilliams that is an awesome looking machine. What do they sell for if you don’t mind me asking.
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Curious what everyone uses for hot smoking summer sausage? I read a lot about stepping up temps but have also read where lots of guys just use a pellet grill and set it at 180 and let it go till desired internal temp is reached. What is the general consensus here?
@NDMike I use a pellet grill set it at 150° pull summer sausage when it hits 130-140° finish in water with electric roaster
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PK100
Life is a Garden - Dig it.
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PK100
lkrfletcher is there much difference in temp at the bottom of the cabinet to the top?
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@NDMike I use a pellet grill set it at 150° pull summer sausage when it hits 130-140° finish in water with electric roaster
blackbetty61 i thought about doing that but my lowest setting on my pellet grill is 185. I could cold smoke and sous vide though!
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@NDMike
Takes about 6.5 hours from start to pulling out for a 25 lb batch for snack sticks. Temps range from starting at 110° to stepping up slowly to 170° to finish. 240volt electric saw dust smoker
twilliams i want one bad but the wife doesn’t like the $1800 price tag!!!
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I use a 25 cu ft kenmore freezer converted to burn charcoal in a hibachi controlled by a digiq que control works great
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twilliams that is an awesome looking machine. What do they sell for if you don’t mind me asking.
cdavis $9200 if you upgrade to the electronic controller like mine. The electronic controller is either a $1200 or $1800 upgrade, cant remember which. I got $1000 off due to some weld blemishes (appearance only, not structural)
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twilliams that is an awesome looking machine. What do they sell for if you don’t mind me asking.
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@NDMike well she really wouldnt go for the price tag on mine then…lol. Just tell her, but honey the other ones dont last so we will be buying 10 of those compared to one pk…your saving her money and you get your toy then, its a win win. Plus she gets to eat all the yummies
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I know it’s a long shot. But check Craigslist. I did and got my PK100 for $275… it does happen.
Life is a Garden - Dig it.
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I know it’s a long shot. But check Craigslist. I did and got my PK100 for $275… it does happen.
lkrfletcher that is one clean looking smoker.
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lkrfletcher that is one clean looking smoker.
YooperDog Not so much anymore. The guy I got it from cleaned the heck out of it. I really wish he hadn’t, I had to re-season it. Good to go now. I bought 4 new shelves and a bowl from Walton’s and I am all set for $275
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PK 100 for me, too.
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Home-build electrically heated smoker with pellet feeder for smoke generation. This used to be a hospital blanket warmer in its previous life.
Originally it had separate upper and lower compartments, so the center partition had to come out.
Then cut openings in the top and bottom for air intake and vent. The old heating elements were only 400 watts so I install a 2400 watt oven element in the bottom. The old analog controls came out and I installed a second-hand digital PID temperature controller and temp probe.For the smoke source, I basically copied and build a pellet feed auger system and burn chamber with a small heat element igniter. I wasn’t happy with the igniter element and chamber and did a recent modification where I put in a pellet burn pot and igniter stick like is used in most pellet smokers and grills.
This has been an ongoing work in progress with tweeks along the way where I felt improvements were needed.I liked the fact that the original box was well insulated and well sealed. It is tight enough that I can run it in my basement without smoking up the house. It vents smoke out of the house through an abandoned furnace flue.
Paul
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Home-build electrically heated smoker with pellet feeder for smoke generation. This used to be a hospital blanket warmer in its previous life.
Originally it had separate upper and lower compartments, so the center partition had to come out.
Then cut openings in the top and bottom for air intake and vent. The old heating elements were only 400 watts so I install a 2400 watt oven element in the bottom. The old analog controls came out and I installed a second-hand digital PID temperature controller and temp probe.For the smoke source, I basically copied and build a pellet feed auger system and burn chamber with a small heat element igniter. I wasn’t happy with the igniter element and chamber and did a recent modification where I put in a pellet burn pot and igniter stick like is used in most pellet smokers and grills.
This has been an ongoing work in progress with tweeks along the way where I felt improvements were needed.I liked the fact that the original box was well insulated and well sealed. It is tight enough that I can run it in my basement without smoking up the house. It vents smoke out of the house through an abandoned furnace flue.
processhead Looks like a work of art!Verry nice!
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processhead Looks like a work of art!Verry nice!
RON PARRISH said in What does everyone use for hot smoking.:
processhead Looks like a work of art!Verry nice!
Thanks, Ron. I enjoy building and servicing equipment almost as much as making sausage.
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