Thread: Sausage and Smoke Cooking

It's supposed to be safer for food safety that way. The higher temperature is supposed to kill off antigens on the surface then go low temperature because they can't penetrate into the dense muscle mass...... That's what they tell me at least

It's not exactly auto feed but I have found that the amount of charcoal it takes to fill this Weber tabletop grill lid about 3/4 full once/hr will keep the temp about right through the night. In the morning I will throw on logs of oak and ash to finish out the meat.

It's too soon yet but I also will put potatoes on the grill because baked potatoes are nice to have, both regular potatoes and sweet potatoes, but mainly because they help regulate the temperature inside the smoker.



I also have two whole chickens that I'm going to put on in the wee hours of the morning. Those will only take a couple of hours so it's way too soon to put them on yet. The food absolutely has to be done by 2:00 tomorrow afternoon. I make those for me to eat because I have gout so I need to avoid red meats as much as possible. We had hibachi last night after the graduation and I used up my quota on steak AND shrimp so, as sad as it is I probably will eat hardly any of any of the brisket tomorrow....well, maybe just a taste.

Originally Posted by PaulFLUS

It's not exactly auto feed but I have found that the amount of charcoal it takes to fill this Weber tabletop grill lid about 3/4 full once/hr will keep the temp about right through the night. In the morning I will throw on logs of oak and ash to finish out the meat.

Gee by morning Paul won’t there already be a bunch of ash in the firebox, you shouldn’t need to add any.

I empty the ash out as I go. I wish it had a trap door but I put the fire on a grate and use an old machete to scoop out the ash under it into a bucket.


If I let the ash accumulate the air flow doesn't work right and the temp drops too low.

I probably didn't say that right. I don't put all the charcoal in at one time. I'll put about 3/4 of that lid worth in each hour on the hour and scoop out the ash. I'll take little cat naps in between so I'm not staying up all night to do it.

It's a barrel smoker with a small fire box on the side.

Originally Posted by PaulFLUS

I empty the ash out as I go. I wish it had a trap door but I put the fire on a grate and use an old machete to scoop out the ash under it into a bucket.


If I let the ash accumulate the air flow doesn't work right and the temp drops too low.

I was making a word play with ash and ash wood. You said you were going to add oak and ash.

NOW I see what you did there. Sorry, I must not be fully awake from my little catnap.

About halfway through at 8 hrs now.


Time to start brushing on some apple juice to add some moisture.

Finished product.






And don't forget the cake...which I didn't make.