Beef snack sticks

[dconger74]

When smoking these should I put a bit of water in the smoker as in smoking other meats? I'm new at this. My name is Todd and I'm from Kentucky. I've been lurking around here reading a few things. Nice to meet you folks!

[MossyMO]

Great to have you join us Todd, from North Dakota!

Personally I do not use a water pan and have no issues, but I do see others post that it is needed to keep sausage from drying out. I think it will help others answer to know what type of smoker you are using. I feel temp control and indirect heat are more important factors.

[SMOKE FREAK]

Hey Todd...I know nothing of what you speak But welcome to the forum...Others will be able to answer your questions...

[AJ]

Hi Todd, welcome to SM.

Personally, I have never used water while smoking any meats. I have not found it necessary. Get the correct ratio of fat in the sausage and add a little moisture to the spice/cure mix to get it to flow into the casing and you are good to go.

[Doug S.]

from Utah

[dward51]

The only reason I can think of to use a water pan when making sticks is to help keep the temp down. It depends on what type of smoker you are using. If it's electric, no need at all. If it's gas, how low can you dial the flame and still depend on it to stay lit. If it's charcoal or wood, you may need water to keep the smoke chamber cooler, but it would be preferable to use a smaller coal bed (again it depends on your smoker design).

That being said, I never use one when I make sticks but I now use WSM modified with an add on and removable electric element. In the past I used a BBQ guru and could run at 140* with no problems using a small fire ring insert for a smaller fire.

The main thing when making snack sticks is not to let the temp get too high as that will cause the meat to "fat out" and the finished texture is not going to be what you want. Generally if you can stay below 170* you should not have fat out, but most stick recipes are designed to start low at 130* range and gradually up the temp in stages.

[Fishawn]

Personally I do not use a water pan and have no issues, but I do see others post that it is needed to keep sausage from drying out. I think it will help others answer to know what type of smoker you are using. I feel temp control and indirect heat are more important factors.

X2 👍

from Washington

[Tomshoots]

I'm not qualified to answer your question. But I can give you a hearty !

[Bearcarver]

It may be a good idea with some types of Smokers, but I can tell you for sure not to use any liquid in the Water Pan in an MES.


Bear

[dconger74]

Thanks guys! I didn't use any water. I've got a MES. One more question, after blooming can I cut them in lengths before refrigerating?

[AJ]

One more question, after blooming can I cut them in lengths before refrigerating?

That is how I do it. I allow them to bloom for a few hours then cut to length and stack them on a baking sheet in the fridge. After a week or so I bag them in vacuum packs and freeze what is not to be eaten soon.

[dconger74]

Well peeps, they're a bust. I have a cheap thermometer. They got too hot and the fat rendered out and it's between the casing and meat. I've got to get a good thermometer and not turn the heat up any further than 160 so to keep from cooking too fast. Thanks for all your insight and I'm not giving up! I'll be back just as soon as I get a thermapen and something to monitor the temps of the smoker itself. I'm not trusting the display on my MES. Thanks again!

[Fishawn]

Well peeps, they're a bust. I have a cheap thermometer. They got too hot and the fat rendered out and it's between the casing and meat. I've got to get a good thermometer and not turn the heat up any further than 160 so to keep from cooking too fast. Thanks for all your insight and I'm not giving up! I'll be back just as soon as I get a thermapen and something to monitor the temps of the smoker itself. I'm not trusting the display on my MES. Thanks again!

Thermoworks makes excellent probe thermos.

Keep after it! Be patient!..... try not to go higher than 180* (200* max) when getting them up to temp. Just me though, others may have different methods

[dward51]

Also the MES is notorious for inaccurate settings/readings on the pit temp. If you have a known good thermometer, double check the accuracy of your MES display and how much it swings above and below the set point. It's not unheard of to see them off by 30 or 40 degrees. I don't think you can calibrate the MES, but if you know it runs X degrees above or below the reading, you can somewhat compensate.

The ultimate fix is to get a PID controller like the plug and play units that Auber Instruments make and let that control the heating element. Much more accurate than the built in controller, but many a MES is used "as is" and works just fine once you know what the real temps are.

[nickelmore]

Welcome, Need to stop over to the new introduction area.

What part of KY are you from?

I am a big Thermo works fan.

http://www.thermoworks.com/?gclid=Cj...n9iRoCGabw_wcB

I think I may be buying a new MK4 but the 2 channel wireless will be along shortly.