Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: TentHunteR on August 01, 2012, 12:18:59 AM
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I did a second test run of my prototype sausage hangers for the MAK to check for spacing, height, capacity, even cooking, etc.
This is five pounds of Beef Kielbasa stuffed in collagen casings and tied into rings. Each ring weighs about a pound and is 23 - 24" long.
(https://lh3.googleusercontent.com/-RDT8-0oJDok/UBWIFQ70IaI/AAAAAAAADH8/1ElBxdbOMjw/s640/HANGERS1.JPG)
Catching some cold smoke (pellet tube-smoker).
(https://lh3.googleusercontent.com/-uJ9LxeVIK6I/UBWIFfwMw3I/AAAAAAAADH8/Om3XOAXb7ik/s500/HANGERS2.JPG)
Looking good. Time to insert a temp probe & let the MAK take over for some hot-smoking. One of the things I'm testing for is to be sure sausage rings this big won't cook too quickly, especially towards the bottom, and fat out.
(https://lh4.googleusercontent.com/-Dv-bQDJ0zgU/UBWIFdO1bHI/AAAAAAAADH8/MKSPsrVsfi8/s640/HANGERS3.JPG)
Done! It's looking good and smelling great!
(https://lh6.googleusercontent.com/-6iZNlg9PI1c/UBWIGMUo6TI/AAAAAAAADH8/U7oOtDVCSPM/s640/HANGERS5.JPG)
After cooling in the fridge overnight. SUCCESS! There's plenty of fat marbling throughout, no noticeable cavitation, great color and a nice deep smoke flavor & smell. The black specs are course ground black pepper
(https://lh3.googleusercontent.com/-z6_08Fj6MZg/UBWUDnCvndI/AAAAAAAADIQ/oyNWlbTSvCA/s640/HANGERS6.JPG)
Now that I have the dimensions & spacing measurements, I can fabricate something a little nicer, sturdier and easier to get in & out of the grill.
Cliffy is happy! 8)
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sausage looks great. love your sausage hanger too. good idea.
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Looks great Cliff ;)
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Very nice Cliff
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Nice job, Cliff. You are planning on "sharing" your final design for the hangers, right? With my Amazing pellet smoke box (I didn't get the tube) I should still get plenty of smoke. I cooked a tri-tip recently at 225 with the smoker adding some nice hickory smoke. Turned out great. A little heavier smoke than normal. This would be a great addition for doing sausages.
Art
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Neat idea Cliff. At what temp were you hot smoking in the MAK?
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That looks great. Nice creativity on the hangers :)
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Neat idea Cliff. At what temp were you hot smoking in the MAK?
After cold-smoking for a few hours, I simply turned the MAK on and let the set point stay in "Smoke Mode" for the hot-smoke portion. Typically in cooler weather it hovers around the 170 - 175° temp range. However, the other day it was warm enough outside that the temp pushed up to around 180 - 185°, which was still fine.
Anything between 165° - 185° is considered Hot-Smoking temps.
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Thats real cool.
I gotta idea :o
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Thats real cool.
I gotta idea :o
Me too. Actually a couple of ideas. 8)
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Thanks Cliff!
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Cliff
What size are the L brackets?
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Those are 11 X 12.
It was after playing with these to get measurements that I made these: Sausage Racks (http://www.letstalkbbq.com/index.php?topic=1355.msg12562#msg12562) So far they've worked great!
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Those look great! I love sausage. What IT do you shoot for?
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Sausage looks great and love the hanger idea!
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Sausage looks great and love the hanger idea!
These were just the prototype for testing, collecting measurements, etc. But I have to say they worked really well, were inexpensively made from parts you can get at any hardware store and the idea could work for any grill.
After testing & getting the final measurements, etc. I made these: Sausage Racks Version 1.0 (http://www.letstalkbbq.com/index.php?topic=1355.0)