Spacing

[jleiwig]

Ok. I'm on my way to Lowes to purchase the supplies to be able to hang sausages in my smoker. I measured the inside of the cabinet, and this is what I come up with


That is 5 racks with 2" spacing between the bottom of each notch. Is that too close together? Should I do 4 racks with 3" spacing? Obviously I don't need to use every notch, so I may do the 5 notches and use all 5 for snack sticks and then only 2 or 3 for bigger sausages.

Sound like a fair plan?

[rbranstner]

Call me an idiot but I just can't make heads or tails of what this picture is showing??? What part of the smoker am I looking at?

[Walking Dude]

Call me an idiot but I just can't make heads or tails of what this picture is showing??? What part of the smoker am I looking at?

I believe its a insert to put in his smoker......the notches are for the spaces in between each sausage to hang from

[nickelmore]

I just use tobacco stave's, usually they are made out of hickory or oak.

They are basically a square broom handle cut to length across the shelf brackets.

Maybe a picture of your smoker would help us get the idea.

[Que-ball]

I would go with 2.5 or 3" spacing between notches to hang sausages stuffed into sheep casing, just to be sure nothing touches. The sausages won't necessarily hang exactly vertically.

[Snarlingiron]

I have an MES, and I just remove the racks and use the top rack bracket with piecse of 1/4 round that I cut to length. I put them in with the angle side up. The notches are nice, but I don't think you really need them. Without them you can adjust the spacing to whatever it needs to be for the sausage you are smoking...If you really think you need them, make them at 1" intervals so you can just use which ever ones you need to make the spacing as close as possible but not touching.

[jleiwig]

Call me an idiot but I just can't make heads or tails of what this picture is showing??? What part of the smoker am I looking at?

Like this at the top of the smoker to hang sausages from

[jleiwig]

I have an MES, and I just remove the racks and use the top rack bracket with piecse of 1/4 round that I cut to length. I put them in with the angle side up. The notches are nice, but I don't think you really need them. Without them you can adjust the spacing to whatever it needs to be for the sausage you are smoking...If you really think you need them, make them at 1" intervals so you can just use which ever ones you need to make the spacing as close as possible but not touching.

That's what I'll probably end up doing.

Thanks everyone!

[curious aardvark]

I still don't see how hanging strings of sausages doesn't end up with some overcooked and some undercooked.

Never yet heard of a vertical smoker that has perfectly even temp from top to bottom.

But other than that the idea looks very neat

[jleiwig]

I still don't see how hanging strings of sausages doesn't end up with some overcooked and some undercooked.

Never yet heard of a vertical smoker that has perfectly even temp from top to bottom.

But other than that the idea looks very neat

I won't use the smoker for cooking, just for smoking. I'll poach to final temp

[curious aardvark]

so poach then cold smoke ?

or smoke then poach - which might wash most of the smoke off.

[jleiwig]

so poach then cold smoke ?

or smoke then poach - which might wash most of the smoke off.

Generally everything I've read says smoke then poach

[Snarlingiron]

I smoke then poach. The smoke flavor remains. It isn't just clinging to the surface.