Can I use a BWS Party to smoke sausage?

Teamfour · 12-05-2012, 06:35 PM

I have used my BWS Party to cold smoke bacon. I used an A-Maze-N smoke tray and was able to keep the temp around 85F.

However, for sausage, I know I need to start around 130F and ramp up the temp gradually. Has anyone used a BWS or similar smoker successfully for sausage? My thought was to use a few briquettes to create the heat, but I'm not sure how well I will be able to control the temp.

I also have a vertical propane smoker that I could probably manage the temps better and use the smoke generator tray. Would that be a better option?

gtr · 12-05-2012, 06:48 PM

I did some in my Chubby, and they turned out fine, but it's better to find some way to have them hanging. I did them on the grates and didn't really like the grill marks. It was by no means a disaster, but it's just better IMO to hang them to cook.

As for temp control, it's pretty much about what you're comfortable with. Maybe do one batch one way and another batch the other way and see what works best for you.

Teamfour · 12-05-2012, 06:54 PM

Quote:

Originally Posted by gtr

I did some in my Chubby, and they turned out fine, but it's better to find some way to have them hanging. I did them on the grates and didn't really like the grill marks. It was by no means a disaster, but it's just better IMO to hang them to cook.

As for temp control, it's pretty much about what you're comfortable with. Maybe do one batch one way and another batch the other way and see what works best for you.

That's a good idea to try both ways. I have a feeling the propane smoker will be easier to control, but damn, I hate to resort to propane instead of my Party. I was going to rig up a hangar for the sausage.

12-05-2012, 06:35 PM	#1
Teamfour is One Chatty Farker Join Date: 07-13-12 Location: Sterling, VA Downloads: 0 Uploads: 0	Can I use a BWS Party to smoke sausage? I have used my BWS Party to cold smoke bacon. I used an A-Maze-N smoke tray and was able to keep the temp around 85F. However, for sausage, I know I need to start around 130F and ramp up the temp gradually. Has anyone used a BWS or similar smoker successfully for sausage? My thought was to use a few briquettes to create the heat, but I'm not sure how well I will be able to control the temp. I also have a vertical propane smoker that I could probably manage the temps better and use the smoke generator tray. Would that be a better option? __________________ BWS Party \|UDS\|Great Outdoors Propane Vertical\|Bar-B-Chef Offset \|Maverick ET-73 \|Maverick ET-732 \|Super Fast Orange Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer KCBS CBJ

12-05-2012, 06:48 PM	#2
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I did some in my Chubby, and they turned out fine, but it's better to find some way to have them hanging. I did them on the grates and didn't really like the grill marks. It was by no means a disaster, but it's just better IMO to hang them to cook. As for temp control, it's pretty much about what you're comfortable with. Maybe do one batch one way and another batch the other way and see what works best for you. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?