Can this smoker easily be maintained at 130 degrees? I am looking at doing dry cured sausages and need to start at 130 and go up from there.
1026857
Yes, but it would need to be Checked. I've built a 4 sided frame with a removable top for my unit. It keeps the elements at bay. the unit is rather thin shelled, but alright for the price.
153050
I do not have the cold smoke generator you can set it to manual and crack the lid to get the temp low, I have made jerky and it works great. there is a small shelf for utensils already on the right side.
669446
small chunks can be used...... even on high temp the smoker only reaches about 275* ,, you could grill but it will take a bit longer..
2073114
Sorry I can't be very helpful on this question as I don't have a smoker. It is very sturdy stainless. It will hold some weight as I've used it to hold a prime rib with a baking sheet under it while aging it. Beyond these observations I can't be much help. Good luck!
1142174
Suprised it was damaged!! Mine was packed like a very well! As for the temp? I had that problem yesterday. Smoked a pork roast. Fired up just fine and was running too hot 250! Had both burners on low and both dampers open all the way. So, I turned the valve back on the propane tank. Next think I know the temp is at 150 and when I turn it up the temp will not increase. I shut everything down. Opened the valve on the propane tank all the way and restarted it. Worked fine after that. The propane regulators are very cheap now days and seem to have some issues. I have only used it 3 times and here are some suggestions. Keep what you are smoking if it is a small amount at the same level as the temp gauge. Only use 1 burner at a time. Why? When the 1st one burns out of wood chips you start the other. Then you can change out the chips and it is not hot. Wrap the pans in tin foil! They stay nice and it is an easy clean up when you are done. I am also looking into getting a very thin fire proof seal for the door. It is metal against metal and leaks some smoke. May not be worth the cost but a thought. Also..Make sure you burn it off!! Do it slow and work the vents and the doors as it heats up! They will stick! Hope this helps! Going to do a big turkey this weekend?! Yikes!!!
1710360
Great. One caveat, the wall is pretty thin and if the outside temperature is variable that will require vigilance. I'm in the Northeast though and we had a heck of a winter but that didn't stop me from getting the brisket and shoulder going overnight anyway! Almost 3 years now and I love this smoker, still going strong. Don't rely on the thermometer in the door. I use a double probe with a remote receiver so I can keep track of the meat temp and box temp from the house.
152033
Yes you can. Set your thermo to about 150 or below it will do fine what are you smoking
1374735
I don't know for sure, but I suspect it is okay. We use it in our smoker, and it gets pretty darned hot. However, that being said, I think I would call the manufacturer just to be sure.
1652552
Although I don't do sausage in casings, I haven't had problems getting/setting/maintaining temps. Don't forget though, that some temp change can be caused by the smoldering wood chips. To smoke cheeses, I usually do 80 degrees or less, most meats I am in the 220 to 250 degree range. Wind, breeze, external temp can add variables. I start by preheating, setting intake/exhaust valves, after that it's pretty much gas adjustment only.
2014195
You can set it for any temperature you like or use the presets. When it says "It's almost done" push any button to end that. I have 4 AW 131's and use them a lot with my six smokers. I have never had a problem with them. Only caution is the temperature probe, DO NOT kink the cable or bend it sharply where it enters the probe or plug, it will fail. Water is not it's friend either. Follow the instructions and the AW 131 will work fine for you for a long time.
2072080
My only suggestion would be to close the vents more to keep the heat in. Make sure you do not open the smoker either. Was it in a breeze? These are the only things I can suggest. Link to youtube video: https://www.youtube.com/watch?v=l3Z_TUmUZb8&list=PLac9Z7pi1Oitbb6OQGvAR6kCpJ3vzXq3E
1560953
While I am certainly not an expert smoker (only been doing it 2 years) I have smoked ribs, chicken, pork loins and made the BEST beef and venison jerky in mine. The smoker itself is awesome and I see no reason why it wouldn't do right by you for sausage.
1819979
my husband is a professional chef..........there is no heat control.......what you do is use a meat thermometer to check the meat....for instance with pork, chicken, turkey etc..........smoke to about 180 degrees........if you want you can take it out before that, and finish cooking it in the oven. With beef, it depends on if you want it rare or well done.........starting at temperature of 130 and up......hoping this helps you.........we really love our brinkmann........it also does a great job smoking fish!
1710355
It's very difficult in my experience. First, the temp gauge is very inaccurate, as I'm sure everyone would attest. I've used a separate temp probe in the box to keep track. The valve control knob is very sensitive, and just touching it can cause the temperature to creep up or down by 25 degrees or more. The burner's proximity to the tray where the wood chips go makes it so if you do get the burner down to where it will maintain about 225F in the box, the chips don't get hot enough to smoke. I've mostly given up on 225F, and try to maintain 250F to 270F for most meats.
586573
Sorry I haven't responded sooner, but I'm on a hunting and fishing trip and this is the 1st time I've checked my e-mail in a week. Anyway to your question, the unit does put out smoke, you should only use it under your stove vent with the fan on 'high', you will find the it is well worth the effort.I'm pushing 70 and I have never cooked and smoked with such ease, the food is alway delicious. Good luck and Good cooking.John
1621390
If you are sure that the probe/wire will not go above 392°F in your smoker, then certainly!
808871
I have only wanted to get it up to 350 where I smoked a chicken. Never have needed nor wanted it any hotter. It is a great little smoker. Gives you the ability to choose the amount of smoke you want in your food. You can smoke the whole time or just give a 10 minute smoke.