Is it easy to maintain temp, as in smoking sausage? 100 deg to dry then raise to 160 to cook. I am looking for something with precise temp control
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.
1652553
I smoke boston butts and once you do your initial tweaking for the beginning of your cook it stays solid. My boston butt needed to be at 200. The water doesnt evaporate quickly like other smokers do you which is great. I love this smoker, amazing deal.
1652554
I have found it to be pretty steady once you get the temp where you want it. Haven't smoked a sausage in it yet though.
338200
110- we really like ours. We did a turkey breast over the 4th and it was so tender I had a hard time cutting with a knife. It just fell apart. We have done countless pork loins. Hour and 15 minutes at 350 and pop the door open and paint a little sauce on it. Worth the money
1644437
Dear Wisny, I don't cook my Turkey on that high temp. The instructions always say to cook on low temp, the pan itself works great, holds the heat & in fact It held a 22lb Turkey w/room to spare!! The only problem I had was that the Pan was to long to close my oven, so the handles had to be bent down in order to have the oven door close, I didn't think about this pan being long, it came w/a rack that was coated so as not to have turkey stick, I also spayed my pan & rack w/Pam (just in case) lol. I think the high heat wouldn't hurt this type of pan, but I worry cooking your Turkey on such a high heat! May I asked why so high? You could really dry out your ( just becareful the pan Does hold the heat!) Turkey unless you basted it every 10mins or used a cover. I don't know if this helps? Maybe others can give you better answer! Have a Great Day, Regards & Tku. Trish. :o)
768410
yes, it is a preheat not a final temp for cooking temp particulars. Let the unit preheat then put in your selection of product to cook All temps from base are easy to obtain from that heat range.
1779861
Yes, we smoke a lot of sausage and ribs, best if done low and slow, we use the Maverick wireless barbecue thermometer, tracks the smoker temp and the meat temp at once, I highly recommend this, if you buy the smoker, enjoy.
234622
I have used this exact smoker for 2 years and make a LOT of processed meat. I like to add wood for the first 2-3 hours and you will need to put in more chips every 20 minutes or so. After that I am just using the "smoker" to slow cook the meat, a typical batch of 25lbs of sausage takes about 4-5 hours. Also this doesn't use much propane, using a 175 degree temperature I can get an easy 15 hours of use on a 5 gallon tank. I haven't paid that much attention but at least 3 batches of meat if not more.
935829
I find you REALLY have to git 'er done and get the cover closed to maintain heat. I have only used the highest setting so far, and even then the temp will drop if you dawdle just a little bit. However, the flavor is good when you surround the edge of the grate with some wood chips. If you're going to do steak, make sure it's thick. I've done amazing pork tenderloin, ribeyes, filet mignon, fish, chicken...but you have to be strategic with the temperature drop.
37252
We've made some more complex recipes like dehydrated chili and so forth. You might want to get a thermometer for it if you need an exact temperature, but we're really happy with it. What sorts of recipes are you planning to make?
1710356
That's where I like to cook and it does an excellent job. Just know that you will need to check it every few hours. Changes in outside temperature and the level of water in the pan and even the increasing meat temperature can affect the actual cooking temperature. This is the easiest smoker I've ever used.
935827
Yes..first time using..temp is difficult to get over250, and drops to 150 immediately on opening grill top. Does anyone else notice that the back of the grill is open above the black backing? Heat is escaping, though doesn't feel like much. The food, hamburgers and sausage, seems to be cooking though, and nicely. What's the deal here?
1549262
ours was 120. It struggled to keep high temperature. Had to make sure amount of food being fried was very small batches.
1063015
I do not can, but the product is very reliable. You can cook with confidence that it will be the correct temp.
186004
Hi Patriot1, thanks for your message. Yes you can set your specific temperature. By going to "set" you choose any meat and then choose "My custom". Click "my custom" again and choose your temp by scrolling in the bottom of the screen. When done so, remember to press "done" and then "set and exit". This should solve your problem with the custom settings.
5306
Yes! Setting a specific temp is impossible (a lot of tinkering with knob), a good cooked steak is possible.
743212
I don't usually go that high on the grill as far as the temp. The 300 seems to work for what I am cooking like French Toast and Hash browns and sausages. Maybe that is why I haven't raised the temp it may have gotten to hot. I didn't notice. Its super easy to clean also. I love this. I would get a second if I had the space or money. The lid is great to keep the dust off it as I store mine on top of the fridge. Its not very heavy either.
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.
1232680
Jason, I've had a hard time getting it up to the desired smoking temp when it's cool & windy or just cool. I think one of the problems is that they only recommending using 12 or so starter coals. Yesterday I increased this number to 20 or so and that seemed to work better. I'll keep fooling with it and could see using up to half the coals in the chimney starter. And I've found that I need to have the top holes open more than the 5/16 they recommend. I'd say open them all the way up and then throttle them down. I also think it makes a big difference and significantly slows down the process if the meat isn't close to room temp to start. But I'll tell you, the more I use the device the more comfortable I feel with it. I'm having a retirement get together this coming Sat so started preparing for that this weekend. Using a rib rack I smoked 6 full racks of ribs on Sat and 6 more on Sun. I'd never have dreamed that 6 racks of ribs would fit on the Weber but they did. I baby sat the Sat batch pretty closely but once the Sunday batch was up to speed I only looked at about once/hour to stir the coals, add water & wood. We ate one last evening and it was good but will put the rest in the oven for 2 or 3 hours to get them more tender before serving. I hope that this (long) answer is of some help and encouragement. Dave McCartney, Marion, OH dkmcpa@yahoo.com