Cold Smoking in the Old Country Smokehouse ?

[SmittyJonz]

Buddy called and said next trip to Deer Lease he's gonna whack a doe and a pig and wants to grind all of it for sausages. He's made sausages before but not smoked sausages. Wants to try it in one of my smokers.....

I don't know if I should do a charcoal fire with chips or chunks or split the split splits for tiny wood fire.....? He's gonna have to split all the wood to kindling if we go that route - I ain't doing it.......I'll cut splits to large wood chunks on my chop saw......

 

[krex1010]

I cold smoke in my wsm with an amazen smoke tube and pellets, works pretty well and couldn't be easier. I always had trouble keeping the temps down with a wood/charcoal fire, my best luck with a wood/charcoal fire was when I started adding ice and cold water to the water pan, it worked but was a hassle....the smoke tube is a breeze.

 

[Longhorn01]

I cold smoke in my wsm with an amazen smoke tube and pellets, works pretty well and couldn't be easier. I always had trouble keeping the temps down with a wood/charcoal fire, my best luck with a wood/charcoal fire was when I started adding ice and cold water to the water pan, it worked but was a hassle....the smoke tube is a breeze.

^^^
Smoketube is the way to go...only problem as you know here in TX not too many opportunities to get the right weather to do this.

 

[SmittyJonz]

I Told him about Tube smoker but he is not interested.

 

[SmittyJonz]

Y'all that cold smoke sausages what temp n how long.?

 

[ClintHTX]

You could make a small fire from chips or splits. But for me it's difficult to keep the temps way low. Like others said the smoke tube would work but I have never tried it. I'm cheap and use a soldering iron tin can and chips. I'm only speaking on experience with cheese. Good luck.

 

[blazinfire]

Y'all that cold smoke sausages what temp n how long.?

I've never "cold" smoked sausages. but wouldn't it be the same for jerky? Need to run a temp between 140-160? Trust me, It was pretty easy to run a very small fire to run 140-160. I did jerky a while back with a small fire. maintained an easy 140-160 temp. There was a couple times it got slightly out of hand and I just opened the cook chamber door.

 

[m-fine]

I have done the chip thing to maintain (try) 140-160. I would get or build a pellet smoker.

I like the maze over the tube model, but either one is the way to go for cold smoking all the way down to room temp or below.

 

[JDM46]

I use my 22.5" WSM. I use a electric heating element along with the AMAZN maze .
PID holds temps perfectly Dry at 130F for 3 hours, Bump temp to 145F and add heavy smoke for 3-4 hours. Switch out the heating element for a Hot plate with a pan of boiling water. Steam until sausage reaches 155F(Normally 45 minutes). Cool and bloom. Done deal.

 

[cowgirl]

Good time to build a smokehouse Smitty. :wink: :grin:

 

[SmittyJonz]

Running 140*s with wood chunks and small amount of charcoal

 

[KevinJ]

There ya go, smoke on :thumb:

 

[SmittyJonz]

Bumped to 160's for 1 hr........now 180*

 

[SmittyJonz]

 

[mattmountz94]

Looking good!