Adding Smoke-Snack Sticks

[44 bbq]

Just curious if anyone uses some sort of smoking device to add smoke when making snack sticks, jerky or sausage, I've been trying to add smoke by putting wood chucks or pieces to the charcoal try's and also directly in the smoke chamber. Neither had worked well due to the low cooking temps,
The process I have used is 120-130 for an hour w no smoke then increase temp to 140-150 for two hours. At this point is when I try to add smoke and I'm having trouble. Once the two hours are up I increase the temps to 170 for another hour then 200 to finish.
I find there is not enough smoke flavor.
Any thoughts/suggestions?

[crusty ol salt]

No suggestion but i sure will be following this one

[BIGGLOPEZ]

get a hold of Marty AKA MossyMo and get an A-Maze-N pellet smoke tube off of his site Owens BBQ and you will be set... I made my own out of SS and it works awesome...

[nickelmore]

Here is my method:
I have cure in my recipes, I "dry" it for the first hour or so low heat around 100 or so, vents wide open. After the first hour start bumping temp and adding smoke.

Increase temp 15-20 degrees per hour till internal is 155. Sometimes I ice bath links and hang for a few hours.

[mulepackin]

Here is my method:
I have cure in my recipes, I "dry" it for the first hour or so low heat around 100 or so, vents wide open. After the first hour start bumping temp and adding smoke.

Increase temp 15-20 degrees per hour till internal is 155. Sometimes I ice bath links and hang for a few hours.

^^^^^^!!!!! Ditto!

[Mark R]

I use an AMPS in my cold smoker for cured product.

[nickelmore]

I use an AMPS in my cold smoker for cured product.

X2

[WALLE]

I just turned out a batch of Hi Mountain pepperoni sticks using their kit and the collagen casings. I let them hang dry for about an hour, used the AMS and cold smoked for 2 hours, then fired up my smoker. They are just fine regarding the "smoke".

My smoker is a wood burner, so if I'm cooking, I'm smoking.

I would say that you are waiting too long to introduce your smoke. I've always ran with the understanding that meat...any or most...will take on smoke from 40 to 140'ish.

Probably don't have that exactly right, but you are nearing the well done stage before you're introducing smoke. That may be a contributing factor.

[Doug S.]

I use an AMPS in my cold smoker for cured product.

X3 Also for cheese

[Mark R]

I would say that you are waiting too long to introduce your smoke. I've always ran with the understanding that meat...any or most...will take on smoke from 40 to 140'ish.

Probably don't have that exactly right, but you are nearing the well done stage before you're introducing smoke. That may be a contributing factor.

Didn't think about that, but Walle right onit! Get dat smoke in to start wit!

[Ryan]

After the one hour at 120 for drying when you bump your temp up to 140, I let mine go for 4 hours. At this poiut you can run as short as you want or longer. Even at 150 it'd take a very long time to reach IT of 140.

[BBQ Engineer]

My smoker is a wood burner, so if I'm cooking, I'm smoking.

I would say that you are waiting too long to introduce your smoke.

Tru Dat...if I'm adding heat, there is smoke. I cure my stuff, and start the smoker low and gently ramp over the course of a few hours for snack sticks, up to an internal of 156° ish. They take on a delicious amount of smoke, and I get to practice my fire control...WIN / WIN!

[Richtee]

I've always ran with the understanding that meat...any or most...will take on smoke from 40 to 140'ish.

http://www.smoked-meat.com/forum/showthread.php?t=298

[MossyMO]

Assuming you are using your Stump's for snack sticks, jerky or sausage I would suggest the AMNPS 5x8 with wood pellets to use for generating consistent smoke in the low temps needed.

[44 bbq]

I'm having trouble getting the temps low in my stumps. I start at 120 and within 20 min it is up 10 degrees. I'm using my Guru and have the ball valve almost completely shut.
I guess I will need to check out MossyMo's site.