Smoking & Grilling

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  Smoked Polish Kielbasa
  • Camardelle  

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  Camardelle there are several types of cure excelerators. The only ones that comes mind right now is smoked meat stabilizer and sodium erythorbate. If the only cure agent you are using is cure #1, then you can let them rest in the fridge. The casings will dry but I have never went from fridge to 180 smoker making sausage. You take the chance of case hardening and fatting out. I would try to get your temp down someway. https://meatgistics.waltonsinc.com/topic/172/using-cure-accelerators-in-making-sausage
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  Does anybody have a recipe of how to season and grill a whole sheep
  • Elias  

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  as not a fan of lamb I don’t cook it but recipes that I have seen most call for mint in them and it would be my thinking to spatch [censored] it like a whole hog or a chicken
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  Smoking Brisket
  • deplorablenc1  

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  scott farm It sounds like it got overcooked it in the sous vide and pretty much broke down all the connective tissue to the point that you had that “really tender roast” texture in the flat. As for the bark, about the only thing I can think of is that it wasn’t in there long enough to evaporate enough from the surface relative to the rest to form that bark. I guess that six hours of ramping up from 175-250, especially if you’re starting with a cold brisket (which I assumed you did). All that’s good to know. Thanks for checking it out. Hey, you can’t complain too much if you wind up with something good and tasty, even if it’s not the good and tasty you were shooting for.
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  FINISHED PRODUCT - Stuffed Pork Loin
  • lkrfletcher  

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  TexLaw Yeah, this is a keeper for sure. I was very pleased how good it came out.
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  STUFFED PORK LOIN
  • RON PARRISH  

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  I have never heard of that.Sounds interesting though!
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  Sausage stuck at 145
  • Benjamminn  

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  Well I wound up ramping up 10 degrees and it broke and hit 160. I think your correct that the casings hardened and prevented the heat from exchanging. Still taste amazing too. We used turkey and chicken with cold phosphate to increase moisture. It is seriously some of the best andouille I have had. Thanks for the help
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  Smoked Steelhead Trout
  • scott farm  

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  Jonathon just sliced and tried some of the bacon i did with the jerky mix. I did some others the way I normally do with an dry EQ at 2.5 percent salt. The jowls made with jerky mix were less salty than my traditional bacon cure. Pretty sure this will work for fish now. I used habanero lime and pepper garlic. Didn’t take much flavor. Habanero has some late heat come through and the pepper garlic was feint but still there. I used the same rate per pound of meet as instructed with the jerky mix. May try 10% extra next time.
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  Inside dimensions of the PK 100
  • MTArcher  

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  MTArcher dimensions are mentioned in this review by Johnathon https://www.youtube.com/watch?v=r0soB5ZlztU
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  Masterbuilt won't Smoke
  • deweymeats  

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  Thanks to everyone for the conservative replies. Yes the heats and the product was a success, I used my cold smoke attachment for the smoke input. I believe the element was never on long enough to ignite the chips with the step smoke schedule in the hot ND day. Thanks again for the good input from everyone. Dewey
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  Internal temp on snack sticks?
  • KenfromMI  

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  Jonathon Thanks, that what I was looking for. I’ve made different sausages and Kielbasa etc but its been several years. Ive never made anything with the smaller casings.
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  BBQ Guru thermostat
  • Parksider  

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  the only webber i own is a gas grill but i think that you would need to sleeve the drill hole and then mount the thermostat in it
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  Lump Charcoal
  • Chef  

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  I have been using newspaper for years, but I would just about bet dollars to doughnuts, Double to nothing, that I have snuck some oil (not auto) or bacon grease in there a time or two maybe thinking I could ramp up everyone’s appetite or something. No Problems.
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  Smoked Cheese A+ Part 2
  • lkrfletcher  

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  chippewa. Hickory is my favorite. But I’ve also done apple and cherry too.
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  Last 2 bags
  • lkrfletcher  

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  make sure you save enough for hunting season and some sticks or jerky !
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  Almonds galore
  • lkrfletcher  

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  100% would love them! Yes I have a bunch of unanswered things and I am really sorry about that guys, I finally managed to carve out an hour to be on meatgistics (I worked both Saturday and Sunday to try to get ahead on the website, I MAYBE got to where I should be) and I am answering posts and will try to get to chats either tonight after a meeting with Pheasants Forever or tomorrow.
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  Smoking snack sticks question
  • Cbeach2  

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  Cbeach2 Yeah, I think lkrfletcher is on the right track, it sounds like you have some “fat out” which is just where some of your fat renders out of the meat and drips down. Depending on how much renders out it can range from just a little extra cleanup in the drip pan all the way to a dry and not very tasty snack stick. Sounds like you are probably more on the mild annoyance scale but if you use a binder like Sure Gel or Super Bind, or even Soy Protein Blend and mix your meat a little longer you will fix that. Also, if you go much past 70/30 (lean to fat) you are going to experience some rendering almost no matter what you do.
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  Cold Smoked Salmon
  • Chef  

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  Does anyone have a specific recipe/time/temperature advice for cold smoked salmon? I want to be prepared when it does turn cold. Last time I did it was when it didn’t get above 36;F for the day. I know it’s hot now, but just want to be ready. Thanks
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  Alternative to Home Oven
  • Lost River Jones  

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  Lost River Jones Do a search for Alton Brown homemade smoker. He uses an old army crate with a heat plate and some air holes drilled in the top to make his own smoker. Take out the hotplate he uses to generate smoke and you have a low temp oven. After you get the idea of what he does then research a PID(proportional–integral–derivative) controller. You can purchase one off the web for under $50. That would make his design pretty full proof on maintaining temps. Now you could buy a cheap electric smoker and modify it with a PID controller to get the desired temp control. I would probably go that route as even a cheap model will have the racks and door etc already in place.
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  Bacon Wrapped Smoked Dove Breast
  • daddygee  

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  Yes medium rare the way to go
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  Smoked Butts and Sous vide ribs.
  • pr0wlunwoof  

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  pr0wlunwoof said in Smoked Butts and Sous vide ribs.: For dissert I made oreo delight. Good on ya. You saved a piece of cake for all of us right?
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  Philly cheese brats sausage party
  • lkrfletcher  

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  PeterDunlop We made them out of beef and added whiz, it was pretty great actually https://www.instagram.com/p/CBbSyD0CN0Y/
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  The big easy comes thru again
  • lkrfletcher  

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  lkrfletcher That is a good $20 spent!
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  Need Help - Forgot Cure Accelerator
  • bpschuebel  

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  bpschuebel While it being greyish would mean the cure wasn’t effective it being pink doesn’t necessarily mean it is perfectly safe. Color change is one of the properties of the cure, it isn’t the only thing it does. I’d still treat it as a fresh product, it might be fine but I wouldn’t think it would be worth risking it. Freeze whatever you arent going to eat in 3-5 days and vac seal everything else and you’ll be safe.
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  Dowel rods for smoker
  • knifemaker3  

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  Jonathon I’ve made knives since 1989. Haven’t have time in the last 8 years to make any due to working on customer’s guns and running my gunshop but I would if called on to make one!
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  Electric smokers
  • Stats77  

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  Stats77 The ceramic is probably going to put you in the same place a pellet is. Have you thought about trying an electric element in your ceramic with a PID controller. Might sound hard, but its not. If I were going to go electric I’d get busy converting something I own. Alton brown has a good eats episode where he uses a simple hot plate and cardboard box to make an ellectric smoker. Add a pid controller to that and shazam you got something very capable. Vision Grills actually has a gas and electric conversion for some of their models, I have used a gas element in mine from agrisupply with great success.
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  Smoked Cheese - A+
  • lkrfletcher  

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  lkrfletcher That does sound mighty good.
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  Homemade Smokehouse
  • Brian Schneider  

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  I’m not sure how stove fans work exactly, but I think they require a substantial difference in temperature between the contact point and the ambient temperature. Meaning if you put it in a room that is a constant temperature above 120 it won’t spin. The spinning is the action of it dissipating heat which it wouldn’t be able to do at a constant ambient temperature.
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  Using a hand mixer to pull pork
  boston butt mixer pulled pork • • cdub2007  

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  cdub2007 I have used a commercial Hobart mixer for pulled pork and it worked very well. That was for feeding several hundred folks though. Nice to know a hand mixer works, thanks.
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  PK 100 Temps
  • bpschuebel  

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  jim volk A full bowl goes a long way. The most I’ve ever used is a nearly full bowl that I’ve gone back and added a handful or two later on in the cook, and that was a very smoky product. As twilliams mentioned, you can have too much smoke on your product. Even if it’s not bitter, the smoke can overwhelm. There have been times I am glad I didn’t use a full bowl in the first place. If you don’t see anything coming out of your stack, you can go shake up or stir up the bowl. The stuff in the center doesn’t burn up so much. In fact, if you’re going to be around during the cook, you’re probably better off starting with a bowl that’s half or maybe 3/4 full and then adding more later on if you want to. Again, keep in mind that the bowl gets HOT!
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  How much bark is too much?
  • Dave R  

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  Never had a pork butt with to much bark. I don’t like to wrap for that reason, but do like others when time is more of a factor.
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  Smoking sausages and snack sticks - temp issue
  • macminn18  

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  TexLaw Yup, thank you for clearing that up!
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  Brats Casing
  • deweymeats  

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  Jonathon Thank you for the response on “casings” to utilize. Will be purchasing some soon. You guys are wonderful and your candor is exactly what’s needed. No “beating around the bush” is required. Keep up your good work, banter and sarcasm. Now, go have another good day.
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  SMOKED BACON SAUSAGE ROLL
  • glen  

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  glen Thanks, that really presents beautifully. I think that has a lot of possibilities.
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  PK 100 Cover
  • TexLaw  

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  TexLaw Awesome, thanks for giving people the dimension too, that would help anyone wanting to do the same!
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  Soluble Pa's Black Bull versus PRIME BRISKET INJECTION
  • winter  

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  I did smoke another brisket last week. I used SPGR rub and the BBQ prime brisket injection. it was just as good as the Pa’s but has a more beefy flavor as tex77 mentioned. you cant go wrong using either one.
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  Rotisserie + Pellet Grill
  • deanlorensen  

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  Well I will try my normal method and run the IT up around the 190ish mark. If that doesnt yield the results I want I will go down the road of a rotisserie and report back.
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  Members Mark Steak Strips
  • geraldr622  

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  Jonathon, Thanks for the reply. Will give it a try. Members Mark Strip Steak can be found at Sam’s club
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  Grilling a fresh ham steak
  • rberrell  

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  Jonathon I can relate. When I was learning how to grill in the beginning I would keep putting on sauce on the chicken and ribs as they cooked and couldn’t understand why the tasted the same with all that burned sauce on them. LOL
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  Smoking a Brisket with Pa’s Black Bull
  • R Rode  

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  Thanks Guys! Much appreciated
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  Pork Ribs?
  • JerkyMan  

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  Departing Contestant said in Pork Ribs?: don’t mess with vinegar spritzes. leave the lid closed Hear, hear!
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  Traeger Timberline 1300 wont heat up
  • Brian Schneider  

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  johnsbrewhouse Got it Thank you
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  Cooking temps / times?
  • syoung4u  

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  syoung4u
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  Electric Smoker Cleaning
  • daddygee  

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  I use vinegar and water 5050 to clean the glass door and the I use an Orange Citris cleaner which many hardware stores may carry. It really cuts into the smoke and grease. I then wipe the glass door down again with the vinegar and water. I leave the sides alone.
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  How Much Water to Use?
  • JerkyMan  

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  JerkyMan Yeah, that’s way more water than you needed. For someone who is letting it marinate overnight we recommend you add just enough water to completely submerge the jerky. With a tumbler, you really only need 20% of your meats weight, and that is at most. You did a 1:1, so next time go down to 12 oz of water and see how that goes. The seasoning was diluted in so much water that im not surprised it didnt taste like anything!
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  Pink, peach, aluminum foil wrap
  • twilliams  

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  PapaSop I didn’t wrap my meat once…the result of that incident turns 21 in December.
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  80 / 20 blend
  • Denny  

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  Denny I bet that between your eyes and the people who eat your product you’re stuff is pretty much “spot on”. Keep on making people happy.
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  Thermometer Recommendations
  • YooperDog  

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  Just so anyone in the market knows Fireboard has came out with a Fireboard 2.0 now, it looks to improve upon the great success they have had on their original model.
• 

  BBQ Tip
  • Tex_77  

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  davep1313 You hit the reply button below not the Post quick reply one. That should open a new window and that will allow you to post a pic. if that doesnt work email me at jonathon@waltonsinc.com and I will get it posted for you!
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  Wild Hog Fat Content?
  • daddygee  

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  Thanks Joe sounds like that will be easier to find.
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  Smoking and then dehydrating Jerky
  • JerkyMan  

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  JerkyMan If you haven’t watched some of the videos on this site about ramping up the temps from a lower setting I highly recommend that you do, I used to set my smoker at around 200 and run until done, now I ramp up the temp and I think it makes a better product.
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  Electric or propane smoker
  • fourgonefishn  

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  fourgonefishn I have electric, gas and stick smokers. My electric MasterBuilt is the best insulated of the bunch and is a set it and forget it. The other two you will learn their Idiocracies by the need to constantly tweak draft, fuel, ect… against what the weather God is doing that day. Then there is always the need to make sure sure that you have fuel to finish the job. But I can also smoke/cook w/o power. Long story…A quality electric will work well for what you are planning and then some. I you like to tinker or want to sit around a smoker with a bottle and maybe some friends the other types will keep you tinkering.
• 

  The Burger Thread
  • Tex_77  

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  Jonathon I’ve seen that brand but I’ve never tried it. Perhaps this weekend!
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  Smoking Hot links
  • spanky  

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  spanky Not on a traeger but with a GMG propping the lid can help you maintain lower temps for the first hour. It takes some experimentation but I’m pretty sure we eventually found a way to stabilize it around 120°
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  Smoked Natural Casing Problem ?
  • daddygee  

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  Jonathon great info, I can’t thank you enough for your time an info, I will try these suggestions. Also the Meatgistics Univ. video’s and articles have been great, keep them coming love them, God Bless and y’all stay safe. Will update on next batch.
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  Pa's Black Bull
  • Cabelas90  

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  Jonathon I never would have guessed it would pair so well with Chicken But its quite amazing I will be trying some other things with it for Sure!
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  Cold smoke, then hot smoke turkey?
  • jrnewton  

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  Jonathon the wife and I are a bit frustrated when the gym closed. The weather up here has been cold and snowy and have a little bit of work out equipment. Just making do with what we have and have been looking at TRX style of equipment. Learned a lot of body weight exercises from my previous career of being on the road.
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  Shrimp ?
  • bhaeck  

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  Just did jumbo’s last evening, some just on bamboo skewers, some slightly butterfly added a strip of jalapeno and wrapped in a thin strip of bacon, and some wrapped with pineapple with and without jap. The pineapple jap were the best to me, wife like the plain pineapple ones ,grilled. yum
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  Chorizo snack sticks?
  • Joe1  

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  Joe1 Yup, I made them out of the Mexi Chorizo and I used about 22 lb of meat to a full bag (as this is not designed for a cured sausage I wanted to make sure the salt content was high enough in the meat) sure gel and stuffed them into 19mm sticks. Very tasty sticks!
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  Smoking hot links
  • poppaschmuck  

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  poppaschmuck If you are making a cured and smoked sausage I would add water for sure. If you are using a binder or something like Carrot Fiber you can add 1.5 quarts easily and could go as high as 2 per 25 lb of meat. Without a binder I wouldn’t add more than a quart. If you don’t add any water the mixing and protein extraction will be difficult and you could end up with a dry product when it is finished cooking.
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  Smoked BBQ Sausage Recipe?
  • WildLines  

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  I like the smoked cajun sausage blend. If you make it the day before then by the time you fire up your smoker they’ll be ready. There is a good amount of heat in this blend but it also has good flavor as well.
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  Smoked Chuck Roast
  • calldoctoday  

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  There is nothing wrong with that at all!
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  PK100 door seal lube
  • Brianh  

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  It does take time for the olive oil or any vegetable or animal base oil to oxidize and spol. Initially, those oils will not have a problem, it is only after some time and heat exposure will they begin to break down. mineral oi or silicon grease will not break down with heat or time, so it is in the long run that they are superior.
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  Mixing seasoning
  • Prefix  

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  Thanks for the offer. Not much left in the bag. I’m just going to continue to try different methods. maybe mix the surger and seasoning separately and check them before putting together
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  Smoker temperature
  • Brianzipperdog123  

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  Brianzipperdog123 I have one just like it sitting in the garage. I crack open the door to help regulate the heat
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  Trouble With Masterbuilt Electric
  • knifemaker3  

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  Dave R said in Trouble With Masterbuilt Electric: Joe Hell it sounds like we are on the same page. I’m looking for the next step up for my home use. The PK100 seems to be the logical choice if you want to stay in the 110 v 20 watt to minimize electrical upgrades. I appreciate your input. $2k is a big commitment, is there any other consderations if you want to make snack sticks. Thanks Depends on how many pounds you want to make at once? A big pellet grill will do ten pounds at a time, there’s smaller cabinet style that are pellet burners or propane,
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  Rubbing N Smoking
  • tarp  

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  tarp said in Rubbing N Smoking: s.a.m Mixon is the king no doubt. Winningest man in barbeque competition!! Have three of his books, very good reads
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  PK 100
  • Parksider  

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  TexLaw We love the PK100, it is by far the smoker I use the most and I find that when you do something big like a ham, bacon, brisket or pork butt I actually think it gives better color than the big Pro Smoker 500T we have here! I know Austin agrees with me as he is the one who pointed it out. Now, that probably had more to do with us being able to properly set up the PK and not being all that skilled with all the functions of the 500T! The PK100 was already nicely broken in by the time I started working with it…anyone has thoughts on if a smoker needs to season before it gets going? That doesn’t make sense from just looking at it but maybe there is a reason that someone else has thought of. The cure ring will absolutely work, TQ and sure cure aren’t the same thing as the TQ has both nitrates and nitrites BUT you can get a similar cure ring with sure cure but I’ve never tried it after just rubbing it and letting it sit for an hour. Doing a brisket totally sous vide (what? the sous vide cooker was new and we wanted to play!) with a cure ring was eye-opening. And not something I am thinking of repeating, way better on the smoker, at least for a few hours to start! Glad to have you here man! Houston had the second best food of any city I have ever lived in but man you’ve got a LOT of people down there!
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  Excaliber Steak and Roast Rub
  • Parksider  

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  Jonathon i’m a big Weber fan as you all know…but I also really like their Chipolte spice and their Kickin’ chicken spice. Love that on the drums that i do on the hanger in the weber kettle. A little smoked roasted chicken legs is always a hit.
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  Change of Plans!
  • Brianh  

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  AdamCA UNACCEPTABLE! I was expecting you to post saying how you have come around. You will now be banned! JK
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  smoking halibut ??
  • shane102  

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  Halibut was real good. Brine = 1/2 gallon water, 16oz lemon lime sprite, 2 squeezed lemons with pulp and 1 lime squeezed with pulp, 1/2 cup brown sugar, 1/4 cup salt, rosemary, sage, and garlic powder. In fridge over night then rinsed and patted dry then sprinkled with A Cajun’s Life mesquite BBQ rub. In smoker for 30 mins with smoke at 150 and 2 hrs at 250 and done. 4" long x 2 inch wide x 1.5 thick. Tasty and moist. Cooked to rare to med rare.
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  Comfort Food on any Kinda Day
  • calldoctoday  

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  Derek_D Thank you Derek. It was Delicious too!
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  Cold smoke or warm smoke bacon
  • jkakuk  

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  Just remember that cold smoked bacon will have to be cooked b4 eating. I cure my bacon using a popular online cure calculator and after the required 1 day per 1/4" meat plus 2 day extra cure time I hang the bellies in my @Masterbuilt smoker. I smoke using applewood pellets in the amazin tube for 2 1/2 hrs with the heat set at no more than 150 degrees. I watch IT and don’t let it get above 128 degrees IT. More than that and I get too much fat out. This is still uncooked and has to be fried or baked to finish temp. If you hot smoke to an IT 145-155 it will be safe to eat straight out of the fridge but will taste more like ham. I like my ham to be ham and my bacon to be bacon so I semi cold smoke. Makes it more like store bought bacon
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  My catering / smoking weekend!
  • lamurscrappy  

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  Joe Hell its the traeger com200. Does a pretty good job of cooking. Not as even as a rotissery style but it does ok. That one picture has 30 ribs and 11 briskets and still had plenty of room.
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  Proud Papa
  • skibumben  

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  Sweet!! You will love it! I have used mine a few times and the results have been awesome!
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  sausage stuffer problems
  • kunze7  

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  IndianaJohn https://www.waltonsinc.com/white-oil usually a 4 oz bottle is enough to last a long time, you only need a very small amount.
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  Wireless Meat Thermometer for Grilling
  • bigbuck1976  

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  Jonathon I have a separate one. If it works fine though I may just update yours without telling you and see if you notice.
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  Adding cheese/jalapenos to fermented SS?
  • Fbidude59  

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  Fbidude59 I spoke with our application specialist and his suggestion was that since it is wild game that even with it being fermented cooking it is the best way to go. However, now is sort of sounds like you are doing the balance as smoked and cooked? If that is the question then yes, you are fine to add jalapenos and cheese, especially if the jalapenos are dehydrated.
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  Smoked Chicken
  • Brianh  

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  Yes, get the heat up really high for the final smoke & that seems to get em bubbling & more crispy.
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  Lamb of Leg
  • calldoctoday  

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  PS, It was DEEEEEELicious & everyone loved it. I am going to get some more!
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  Catching up with some meats!
  • deplorablenc1  

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  I concur
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  Reverse sear tbone
  • twilliams  

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  Jonathon sounds like you need to just start cutting your own steaks! You should probably just make friends with a farmer in the area, and buy a quarter or half from them.
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  Collagen Casings Disolving
  • Unionguy1019  

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  Unionguy1019 im curious on this, as braunsweiger is usually sold with a plastic type casing is there something to this. I did see a couple ingredients that is making me suspicious
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  Smoker vent question
  • Riley Renwick  

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  Tex_77 I agree, top vent open, lower vent controls air flow. Usually more flow=higher temp. Riley Renwick Use the smoker for smoke and use cooker to cook…I’ve always used a water bath, no bag, and I like the look and texture. Doesn’t dry up, stays nice and juicy! Seriously give it a try, anything that holds water can work. We use turkey fryer, some use roasters, or sous vide, you could do it on a stove top with a small pot. Use what you have, don’t try to make the smoker do more than it’s intended use.
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  While hog smoke cycle
  • mars  

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  mars True, you can spritz with cider or water to keep the humidity high and allow the smoke to adhere to the skin. On a somewhat related note the “smoke ring” that people prize and strive for isn’t really smoke penetration. It is a cure ring, one which we can achieve by curing a piece of meat and cooking it in an oven or sous vide cooker!
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  PK100 Uniformity
  • Brianh  

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  twilliams That’s what I ended up doing too, putting mineral oil in a dollar store spray bottle, i use it on everything now! I agree, you can’t put enough on it. This also works on walkin cooler door gaskets, they like to freeze since ours in outside and this takes care of it.
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  Bacon
  • snuffy  

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  snuffy Did you inject, brine or dry rub? I am assuming dry rub since it was dry rub with 7 days? Check out the “Pre Smoking Rinse” section of this https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics
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  PK100 Ribs
  • Brianh  

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  Brianh Pa’s Black Bull is my favorite marinade for a reason, I don’t know them but I already like your family !
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  Smoking Wild Boar Tenderloin - safe temp
  • Brianh  

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  Jonathon Thanks Jon. I butchered these myself and the meat all looked awesome. They will be hitting the PK100 this weekend!
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  The sandwich thread!
  • Joe Hell  

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  twilliams THAT is a good looking burger man! I just used the bacon aioli to make myself an imitation bacon sandwich, stuff is delicious! Patties out of the left over meat is the way to go for sure.
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  Increasing smoker capacity
  • Clint Hunter  

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  Clint Hunter I added two pieces of angled aluminum close to the top. Notched the dowels so they don’t roll.
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  Snack sticks wet
  • blackjac  

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  blackjac Have done many pounds of sticks with no water bath and have not had wet sticks.Hope it works for you. And get your shovel ready.
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  Cold or room temp
  • blackjac  

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  blackjac I always go straight from the smoker or if I’m using a cure accelerator I go straight to the smoker. As Jonathon stated, the meat is still very cold at that point, partly because I don’t make large batches as I can only fit about 15 lbs of sausage or snack sticks in my smoker at a time. I can get more Summer sausage or Salami but I still usually don’t make more than 10-15 lbs of that at a time either.
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  Summer Sausage Casing Gone Wrong
  • ctraymond  

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  ctraymond Yeah 2 quarts is already at the outer limits of what you should use for 25 lb and using that for 20 would cause this issue. I generally like to use about 1.5 qts for a 25 lb batch. Remember, this is a semi-dried sausage so any extra water you put in the meat has to be cooked out at some point.
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  Smoking with pellet smoker.
  • Tommie  

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  bdaubu thank you for the input with the vertical smoker it helps.
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  Need help smoking brats !!!!
  • PapaRutz  

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  PapaRutz Not sure about rabbit, but have smoked many pork brats. I do these on a Weber grill. Total cook is indirect. Wood chips on edge of coals. 225 for entire process. These come out tasting nothing like a brat, more like smoked sausage. Very very good!
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  PK100 Questions/Opinion
  • Jonathon  

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  I’m not a fan of wet wood for smoking, I like a heavier smoke and I also tend to keep the top vent more open and control air flow with the bottom. More air=more smoke. I do like running it on the high wattage, again more smoke. But keep in mind I only smoke in the smoker for short time until I get the color I want (generally 4 hours or less- that’s when meat is typically done taking smoke) then into the water bath to finish cooking.
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  Pit Boss Lockhart
  • dwilk1  

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  I’ve seen it and it looks like a beast!
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  Uneven vertical smoker temperature.
  • wgiles  

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  Jonathon I have used a water bath in the past in a large pot on the stove and it worked very well and I put a candy thermometer in it to check temp .
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  Wrinkles in my summer sausage!
  • WildWest  

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  Thank you all. That was only the 3rd batch I have done and it’s getting better than the last. Adding the cheese little more seasoning than called for and the flavor is booming. Don’t know how much it helps but I use beer instead of water also. My girl says it’s good so that’s plus because then she’s more inclined to me experimenting with different things and trying then. She’s only a little (a lot) picky. Lol Will be reading up and trying more new things when work allows me some time off.
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  PK 100
  • Parksider  

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  Appreciate the insight, think I’ll stick with the dust. Headed over to use my buddy’s planer to make some special Black Run BBQ pro mix!!