Home Made Sausage, Cured, and Smoked Meats - Page 56

Mine is just an inexpensive Mastercraft from Home Depot. I used a combo of Applewood and Hickory. Apple mellows out the sharpness of the hickory IMHO.

I know
That's what I'm using and what I've been pushing here to those who can't pull off a smoke shack and the like.
Funny that this thread came up - I'm in the middle of making sausage right now. Chipotle peppers, cilantro, garlic, cumin, paprika, a bit of cayenne, etc. Will probably smoke half of this batch.

I do, and it's essentially what I used, except I substituted poblanos with chipotles.

The greyer ones are those that will be smoked (effect of pink salt). Going to use birch chips this time. I've been using it for the last two or three batches of bacon and it works great! I just pick up little twigs in the back yard, soak them and throw them in.

Smoking pork butt right now. About 80% apple wood chunks, the rest will be hickory chips. Used mustard, and a nice rub on the butt. Pumpkin beer and apple cider vinegar are in the water pan. I hope it goes well.

I've read that a good finishing internal temp for this is 190F. I had the smoker set at 210, but it stalled for too long, so now it's 220, and the internal temp is 178.

Any thoughts about putting char diamonds or a baking stone in a smoker for the sake of diminishing temperature fluctuations when it's opened for more wood or basting?

that looks great dammit!

You guys have some nice looking sausages

And I haven't even posted mine.

Oh that looks tasty.

You guys should really try making your own - it's pretty simple.

can it be done without a stuffer?

I've always got my eyes open at thrift shops and the like for a good vintage hand crank grinder like my parents have (or I could just buy a new one for like $30 but it seems like quality control has disappeared from the industry)...but to do sausage I'd probably have to get a stuffer too.