smoking meat

[Retterath]

i build a elec smoker and was wondering how long do you guys leave the smoke going on sausage and jerky? Do you leave the smoke going the whole time or take it off and just give it heat?
I found this smoke canister and it looks pretty sweet.https://www.youtube.com/watch?v=hnYL8H6EF28
anyone use one of these?

 

[outdoornut]

You can smoke for flavor and finish in oven if you are short for time.

 

[jjenness]

I just put the wood in a tin foil pouch and poke some holes in the foil, and only use two pouches usually. Each pouch holds maybe 1 cup of wood chips.

 

[CrimsonArrow]

I always keep the smoke going throughout the entire cook. Never has my meat been too smoky.

 

[tdub24]

I like having the smoke going majority of the time. If it is thick throughout the first couple of hours, I will let it taper of and end up cooking without smoke.

I was gifted that Amazing smoker tube, but have yet to use it. I just smoked some pepperoni sticks and used pellets for the first time in my little box placed on the electric burner. Burned really consistently throughout the whole smoking cycle. Pellets much better than chips in my experience.

 

[Tim McCoy]

I used to run smoke almost all the time. Went to a new electric Masterbuilt unit 4 years or so ago, so now just use 2-4 loads of chips. Seems to turn out about the same to me, so now my chips last longer. The old unit, if it was cold, I needed the chips to keep the heat up, new unit, just dial in the temp and off it goes. I've done sausage in it without chips, and the residual smoke in it gave the summer sausage just enough. That smoke canister looks like it would work well.

 

[Work2hunt]

I have found that every smoker is different. I typically only smoke for about 3 hrs. Some smokers burn a little quicker and some slower. You will probably have to experiment a little.

 

[Retterath]

thanks for all the input. i will let you know how it turn out

 

[Eberle]

I leave the wood in and smoke the whole time. Typically your meat will only take in the smoke for the first couple of hours then repel it.

 

[Musket Man]

I run a 1/2 hour of so without smoke to dry the meat off, then I smoke the whole time. I would get a thermometer with remote probes so you can put them in and check temp without having to open it. I have 2 probes and put 1 in bottom rack and 1 in 3rd rack. I have never had anything I thought was too smokey but that is personal preferance too and you will have to expierment to get what you like. The most important thing is getting your sausage to the proper internal temp.

 

[libidilatimmy]

I smoke any sausage I make for about 3 hours, after that the meat has sealed off from the outside and the smoke won't penetrate the meat any more and you're wasting wood. (cooking at 200 degrees)

 

[Fink]

I've not smoked sausages, so I can't comment there.. But, I usually try to smoke with a very mild wood when I'm doing jerky. My preference is white oak. I'll also use apple wood. I'd steer clear of hickory or mesquite, as it's a much harsher wood, and probably better suited to pork butts, briskets and the like. If you opt to finish in the oven, keep a very close eye on it, or you'll end up with crunchy chips.

 

[Retterath]

great info guys thanks a lot.