First time smoking Summer Sausage.......

BBQ4FUN · 07-23-2011, 10:25 AM

First interesting thing. This is the first time using my Maverick ET-732. Lets just say I found out why my previous smokes have been done way sooner than expected. I have all vents closed on the USD and thermo on the drum says 125 and the maverick is saying 223. So I been qing way too hot. Its been holding steady 220-225 for over an hour now. (All vents closed) will post pr0n when its done. I do have to say I LOVE the ET-732. I have the UDS in tie garage due to rain here in Iowa. Also have to say I love this tapatalk also. Pr0n to come......

Sent from my SCH-I500 using Tapatalk

Wampus · 07-23-2011, 10:27 AM

Right on!

Waitin on prOn!!!

BDAABAT · 07-23-2011, 10:36 AM

Q in garage?? I hope it's a REALLY big garage with a whole lot of ventilation.

Carbon monoxide is colorless, odorless, tasteless and can build up without you realizing it's there.

Bruce (poison center guy)

BBQ4FUN · 07-23-2011, 10:41 AM

Quote:

Originally Posted by BDAABAT

Q in garage?? I hope it's a REALLY big garage with a whole lot of ventilation.

Carbon monoxide is colorless, odorless, tasteless and can build up without you realizing it's there.

Bruce (poison center guy)

Sure is. 28x50 with 3 full sized garage doors open. 2 facing East and one facing South. Good ventilation.

BDAABAT · 07-23-2011, 10:49 AM

Thanks BBQ4fun! I feel better now. :D

Good luck with the cook and enjoy your Maverick! It's an incredibly useful and functional tool.

Bruce

BBQ4FUN · 07-23-2011, 07:12 PM

Well here it goes. Let's just say it was a learning experience. 2 rolls on the bottom rack and 3 on the top. This was 12lb beef and 3lb 50/50 pork mix using Hi Mountain Seasonings Summer Sausage Seasoning Kit. No extras added for the trial run.

On to the smoker.....around 225*

ET-732....LOVE IT!!

Time to come off. About 3.5 hours. Meat probe was in sausage on bottom rack.

Let's just say they weren't done. Didn't figure this out until about a half hour after I took them off. Ended up putting them in the oven (because the UDS was already shut down) for a couple hours. Must not have had the meat probe in the middle. Another thing I need to do is to turn them about halfway threw the cook.

After 3 hours in the fridge I couldn't take it anymore. Had to sample. VERY GOOD for no extras added. I'm guessing the options would be limitless.

Thanks for looking.

boatnut · 07-23-2011, 07:29 PM

looks farkin' awesome, bro!

cholloway · 07-23-2011, 11:24 PM

I like summer sausage... a lot!
Your's looks fantastic.

Meat Burner · 07-23-2011, 11:32 PM

Food looks great bro. Surprised that much diffenent in the therms. Glad you figured it out.

NorCal Q Man · 07-24-2011, 01:05 AM

Looks great!

---k--- · 07-24-2011, 07:51 AM

Those look great. I've been wanting to try some summer sausage.

It looks like your thermometer was in the sausage on bottom? Maybe it was just the stuff on top that needed cooked longer?

Wampus · 07-24-2011, 08:10 AM

Looks awesome man!

We LOVE summer sausage around here!
ON THE LIST FOR SURE!!!!!

Tell me, though......where'd you buy your spice kit? Is that something you can just get from a store?

BBQ4FUN · 07-24-2011, 08:26 AM

Quote:

Originally Posted by ---k---

Those look great. I've been wanting to try some summer sausage.

It looks like your thermometer was in the sausage on bottom? Maybe it was just the stuff on top that needed cooked longer?

Yes the thremo was in the sausage on the bottom rack. After the fact, I think it was placed more to the bottom of it then the middle of the sausage. I don't think I will have any problems next time just by rotating them 180 deg half way threw the cook.

bigabyte · 07-24-2011, 01:31 PM

Looks delicious!

Parruthead · 07-24-2011, 01:40 PM

Looks great !!!

07-23-2011, 10:25 AM	#1
BBQ4FUN Full Fledged Farker Join Date: 07-03-11 Location: Clinton, IA Downloads: 0 Uploads: 0	First time smoking Summer Sausage....... First interesting thing. This is the first time using my Maverick ET-732. Lets just say I found out why my previous smokes have been done way sooner than expected. I have all vents closed on the USD and thermo on the drum says 125 and the maverick is saying 223. So I been qing way too hot. Its been holding steady 220-225 for over an hour now. (All vents closed) will post pr0n when its done. I do have to say I LOVE the ET-732. I have the UDS in tie garage due to rain here in Iowa. Also have to say I love this tapatalk also. Pr0n to come...... Sent from my SCH-I500 using Tapatalk __________________ Backwoods Competitor 22.5" Weber Smokey Mountain 22.5" Weber One Touch Weber Performer (Black) UDS Stoker WiFi Edition DigiQ DX (Red) Super Fast Orange Thermapen

07-23-2011, 10:27 AM	#2
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Right on! Waitin on prOn!!! __________________ SSUDS 18.5", 22.5" OTS Weber Performer Large BGE (chambersuac's) Onyx Oven The Fiery Furnace (chambersuac's) Big JT's Smokin' BBQ Competition Team

07-23-2011, 10:36 AM	#3
BDAABAT Full Fledged Farker Join Date: 12-31-10 Location: Baltimore area Downloads: 0 Uploads: 0	Q in garage?? I hope it's a REALLY big garage with a whole lot of ventilation. Carbon monoxide is colorless, odorless, tasteless and can build up without you realizing it's there. Bruce (poison center guy) __________________ Acquired sig: never let your mind remain so open that your brains fall out.

07-23-2011, 10:49 AM	#5
BDAABAT Full Fledged Farker Join Date: 12-31-10 Location: Baltimore area Downloads: 0 Uploads: 0	Thanks BBQ4fun! I feel better now. :D Good luck with the cook and enjoy your Maverick! It's an incredibly useful and functional tool. Bruce __________________ Acquired sig: never let your mind remain so open that your brains fall out.

07-23-2011, 07:12 PM	#6
BBQ4FUN Full Fledged Farker Join Date: 07-03-11 Location: Clinton, IA Downloads: 0 Uploads: 0	Well here it goes. Let's just say it was a learning experience. 2 rolls on the bottom rack and 3 on the top. This was 12lb beef and 3lb 50/50 pork mix using Hi Mountain Seasonings Summer Sausage Seasoning Kit. No extras added for the trial run. On to the smoker.....around 225* ET-732....LOVE IT!! Time to come off. About 3.5 hours. Meat probe was in sausage on bottom rack. Let's just say they weren't done. Didn't figure this out until about a half hour after I took them off. Ended up putting them in the oven (because the UDS was already shut down) for a couple hours. Must not have had the meat probe in the middle. Another thing I need to do is to turn them about halfway threw the cook. After 3 hours in the fridge I couldn't take it anymore. Had to sample. VERY GOOD for no extras added. I'm guessing the options would be limitless. Thanks for looking. __________________ Backwoods Competitor 22.5" Weber Smokey Mountain 22.5" Weber One Touch Weber Performer (Black) UDS Stoker WiFi Edition DigiQ DX (Red) Super Fast Orange Thermapen

07-23-2011, 07:29 PM	#7
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	looks farkin' awesome, bro! __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

07-23-2011, 11:24 PM	#8
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	I like summer sausage... a lot! Your's looks fantastic. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) 33 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser Holder of Official & Un-Official Moink Certificates

07-23-2011, 11:32 PM	#9
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Food looks great bro. Surprised that much diffenent in the therms. Glad you figured it out. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

07-24-2011, 01:05 AM	#10
NorCal Q Man Full Fledged Farker Join Date: 06-22-11 Location: Santa Rosa, California Downloads: 0 Uploads: 0	Looks great! __________________ -Avery WSM 22.5" Weber Genesis

07-24-2011, 07:51 AM	#11
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	Those look great. I've been wanting to try some summer sausage. It looks like your thermometer was in the sausage on bottom? Maybe it was just the stuff on top that needed cooked longer? __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

07-24-2011, 08:10 AM	#12
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Looks awesome man! We LOVE summer sausage around here! ON THE LIST FOR SURE!!!!! Tell me, though......where'd you buy your spice kit? Is that something you can just get from a store? __________________ SSUDS 18.5", 22.5" OTS Weber Performer Large BGE (chambersuac's) Onyx Oven The Fiery Furnace (chambersuac's) Big JT's Smokin' BBQ Competition Team

07-24-2011, 01:31 PM	#14
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks delicious! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

07-24-2011, 01:40 PM	#15
Parruthead Full Fledged Farker Join Date: 04-21-11 Location: Shawano Wisconsin Downloads: 0 Uploads: 0	Looks great !!! __________________ 18.5" WSM

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