Thread: Sausage and Smoke Cooking

Well I 'THINK' that the latest addition to my smoker will make life more bearable.

I use a 1000 watt hot plate connected to a dial control, BUT the dial doesn't actually control any heat. So I'm always trying to adjust it. It works out OK but it's a pain in the ass. So I ordered an Ink Bird that will allow me to plug my unit in, turn it all the way up and adjust the heat from the Ink Bird. Here's a picture.



It will adjust to 212 F so that's all I need. I was doing a test batch to see what Chorizo would be like smoked and had it dried and the smoking just starting when UPS delivered it. After a quick read I plugged it in and set it to 175 degs. It came up fairly quick and it pretty much matched the ThermoWorks Smoke.

It worked like a dream!!! I'm one Happy Camper.

Tc is gearing up big time, to go fishin. I've been helping him fix his boats n motors, VIA Text.

Funny....he's fishin Reel foot, lake. I'm fishing Wing foot, lake.

The main thing that makes me wonder is if the sensors that will fail are going to be able to be replaced in 6 months.

One of my thermometers is a type K thermocouple. This style has been around for years and multiple vendors can sell me probes.

Originally Posted by outback

Tc is gearing up big time, to go fishin. I've been helping him fix his boats n motors, VIA Text.

Funny....he's fishin Reel foot, lake. I'm fishing Wing foot, lake.

Give TC my regards. Is he growing a beard these days?

Originally Posted by 32t

The main thing that makes me wonder is if the sensors that will fail are going to be able to be replaced in 6 months.

One of my thermometers is a type K thermocouple. This style has been around for years and multiple vendors can sell me probes.

INKBIRD has been in business since 2010. The probe is available and only $11. I have two so I should be good. BUT---

It wouldn't break the bank to order a couple of them.

https://www.amazon.com/Inkbird-ITC-6.../dp/B07HQG2GC3

Got my first go, on the go.


Too big for my totes so two slabs fit.

Recipe and yield tracking

And I decided to go big or stay home on the smoker.
A traeger pro 34 is heading my way next week..
Terrific surface area and I like the improved controls and on board temp probes, will supplement the smoke signal system nicely. And my barbecue ‘zone’ outside just got bigger, hehe.

I used 2 gallon Ziploc bags to store my slab in and it worked out very nicely.

Hopefully your Traeger will be there before the 28th. If you watched Duncan's video on making bacon you saw that he did one on his Traeger and it worked just fine.

By the way--I had a couple of Bacon, Egg and Cheese Sandwich made with the homemade bacon last night for supper---Yummy--

Dry cured bacon can last a bit longer than the recipe before smoking without issues.

Yes if it is an equilibrium recipe. Hell you can leave it in the mix for a couple of weeks without making any difference.

As you may recall, I'd make a batch of Chorizo with my son, BUT we struggled with the blender that I had to get it to chop up the re-hydrated chilies. SO I figured it had done it's job and I ordered a new one. What a difference!

The new one used less of the vinegar and whizzed it up no problem. I guess that it's a good thing that they don't make 'em like they used to-----