I Forgot About this / Sausage Cooker???

[Beertooth]

A couple of friends & I were tweaking an electric smoker a year or two ago, & I had forgotten about it until now.

I just got it dropped off at my place & it should make a great sausage cooker (I hope).

I am testing the thermostat and it seems to work good.

Here are some times & pics.

What do you think?

The temps below was with the unit set on 2.5, 10 is the highest.

7:47pm -----------------119° (element on)
7:49pm------------------127°
7:51pm------------------126° (element off)
7:53pm------------------121°
7:53pm------------------120°
7:54pm------------------119° (element on)
7:55pm------------------118°
7:56pm------------------125° (element off)
7:56pm------------------128°
7:56pm------------------129°
7:57pm------------------129°
======Turned unit off======
7:59pm------------------125°
8:17pm------------------98°
8:29pm------------------90°













Height



Width



Depth



We had put a smoke generator on it at one time. I might try to use it.

I am going to do more temp tests soon.
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

[Kevin P]

Very cool there, BT.

I'd be interested to see how HOT is goes and how steady it'll keep a certain temp.

If it can hold 170° for an extended period, you're 'golden.' That way you can finish you sausage in the smoker (sausage IT of 154°).

I do my smokes for 130-160° in my smoker for about 3 hours; then pull the sausages to finish in the poacher.
Just be sure you use a temp gauge probe to monitor the internal temps of the meat inside.

Love the color!

Kevin

[Beertooth]

Thanks Kevin.

I am going to hook up my Stoker to it & use the Stoker Log to monitor temp. It will give me a bar graph of the temps over how ever many hours I run it. Also you can make notes on the graph so I'll know when I adjusted the knob and what setting I had it at.

It will look something like the one here.
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

[Jarhead]

D@mn, BeerTooth, you goin' Hy-Tech on me?
Lookin' good Little Buddy.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[Beertooth]

Well I couldn't get my Stoker configured properly, but I did do some beer drinking... er... testing.

On setting #4.5 on the dial, from 6:52pm to 7:57pm, I got temps between 167° - 174°. I added up the temps and got an average of 170.3°F

The other night, I did some "testing" as well and got a 123.6°F average, at setting 2.5 on the dial.

I'm thinking that will work.
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

[suckaass]

That's pretty cool, BT. Looks like you got a nice smoker there.
_________________
save the neck for me, Clark - Cousin Eddie

[Beertooth]

So... a few questions


To those who have an electric smoker.

I know I need an exhaust, but what size do I need?

Too small & moisture will build up.

My internal cooker space is:

H: 43 3/4"
W: 23"
D: 29 1/2"
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

[joelocalguy]

That looks similar to mine. It was a food warmer. I added a smoke generator.



Then an outlet damper



I have 2 temp probes that I stick into the sausage and one for internal temp of the unit.
The other thing I added was a rheostat to the chip iron (bbq electric starter)
_________________
I drink SHINER BOCK while I BBQ, Use apple and oak Wood.