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Joe, Thanks But...............
Posted By: RonW.
Date: Tuesday, December 2, 2003 at 12:35 p.m.
Thanks for the response below on "Smoke for Smoking Sausages". I was more interested in smoking andouilles. I'm using a 20" x 40" Klose "BYC" with a vertical chamber. It's difficult to keep the temperature at 175 for extended periods. Although I think that the pecan wood burning on a plate over the burner would work fine for controlling the heat, my main concern is the smoke. Will it create too much "white" smoke and become bitter with the wood being singed/burned on top of the hot plate. On my last batch the fire got a little over 200 and I had un-even smoking due to the hot spot (the bottom of the vertical chamber). The andouilles were hanging in two levels. Maybe also I need to smoke them in 2 batches one level at a time.
Sorry to be long winded, Thanks again:
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