anybody use a UDS to smoke sausage?

[Courser]

Has anyone here ever used their UDS to smoke sausage? I don't have a cabinet smoker so I wondered if a temp controller might work in the UDS well enough to run from 100* and bump up each hour to smoke some sausage.
I know I can come up with a rack to hang a bunch...just not sure about starting with the lower temps.

[Slanted88]

I have..got an addition to me uds for a rotisserie...that added height works for me. Way behind in the sausage gig... got to get with it...

[devo]

I have one of those pit barrel cookers, basically a UDS but smaller. Drum smokers are very hard to control temp. Being it with a ball valve or what ever you use to adjust the air intake. I bought one of these ( http://www.auberins.com/index.php?ma...roducts_id=400) and yes it works to a point but temps are still hit or miss. So no I would not waist good meat (sausage) in a UDS. Go buy a good smoker.

[Ryan]

Kent, if you're not set on running charcoal here's what I'd do.
Buy one of these
http://www.amazon.com/gp/aw/d/B00862..._SS115&simLd=1
Buy one of these
http://www.amazon.com/gp/aw/d/B0000A...1HL&ref=plSrch
Or something similar, or a hotplate not sure with the lack of insulation if that'd be enough.
Run your amnps for smoke. All you would need is a cord to cut cause the controller has to be hard wired. I'm using them controllers on my fridge smoker and my curing chambers. They're accurate but in Celsius. Just a thought.

[Courser]

Thanks, guys. That's what I was wondering. I didn't know if the controllers were able to control the temps close enough on the low end to do sausage. All I've read is to start at a low temp (100* or so) and keep bumping it up each hour. I was really hoping that I might be able to do that with the UDS but seems nobody here has been doing that. So....I guess a cabinet smoker build or purchase is in the offing. Can hear it now....you want another what?

[c farmer]

MES. It might be a bad word here but I love mine.

Just be sure to get a 1st gen. Can be had for under 200 bucks.

[Richtee]

So....I guess a cabinet smoker build or purchase is in the offing. Can hear it now....you want another what?

Hey...they make at least 10 different kinds of hammers right? They all have a purpose in a tool box.

[nickelmore]

Thanks, guys. That's what I was wondering. I didn't know if the controllers were able to control the temps close enough on the low end to do sausage. All I've read is to start at a low temp (100* or so) and keep bumping it up each hour. I was really hoping that I might be able to do that with the UDS but seems nobody here has been doing that. So....I guess a cabinet smoker build or purchase is in the offing. Can hear it now....you want another what?

I am with Ryan on this. While it may not be as traditional as a smokehouse I take my cabinet and remove the burner and replace it with a electric element controlled with a PID works OK by my standards. Depending on the diameter of the the sausage is how I gauge bumping up the temps. Snack sticks go fast Summer sausage not so fast.

If I had to guess my verticle cab is about 3/4 the size of a UDS The only problem i foresee is that you wont have enough O'2 flow to keep pellets of dust burning (speaking from experience)

I would try burning your source of smoke first, sort of "cold smoking", if that works introducing a heat source is simple.

Of course if you want a new smoker don't show the wife my reply.....

The one erain just got looks like a nice rig for the money.

[DDave]

My guess would be, although I have not tested it, (maybe I should, in the name of science of course ) is that the controller would work fine to hold the temp IF you did not need to open the lid much to check the temp progress of the sausage. If you kept the lid off too long and temps got away from you it would be all over. A deflector would help avoiding the updrafts of air that contribute to temp runaway.

But then there is the issue of having constantly igniting fuel at lower temps. At "hot smoking" temps with lump it's not much of an issue but at lower temps I thing it would smoke much more. Might not make for a very tasty product.

Dave

[eccj]

What about a 1 brick minion ring?

[DDave]

What about a 1 brick minion ring?

Hmm . . . interesting.

I've not done a lot with the "ring of fire" although I know Fishawn has done lots of runs with it in a Weber kettle. Not sure how much it would take to get the temp where you wanted it in a UDS which is considerably larger nor do I know how much you would be able to bump the temp up towards the end of the smoke with just the intakes with no fan. I think a controller would have an advantage here.

Using a deflector will allow the fire to burn hotter while tamping down the temp that is measured at the grate. I feel a test coming on. What is a normal time/temp profile for a sausage smoke -- X minutes at Y temp followed by X minutes at Z temp followed by . . . ??

Dave

[Courser]

Hmm . . . interesting.
What is a normal time/temp profile for a sausage smoke -- X minutes at Y temp followed by X minutes at Z temp followed by . . . ??

Dave

I'm just getting into making sausage, Dave but from what I've read start around 110* and bump it up 10* per hour until you get up to 185 or so and smoke there until you get to the IT you want. As others said, too, it depends on the sausage you're making.
I think a test is definitely in the works for this weekend. Gives me a reason to play with some fire....and drink beer.

[Courser]

Hmm . . . interesting.

I've not done a lot with the "ring of fire" although I know Fishawn has done lots of runs with it in a Weber kettle. Not sure how much it would take to get the temp where you wanted it in a UDS which is considerably larger nor do I know how much you would be able to bump the temp up towards the end of the smoke with just the intakes with no fan. I think a controller would have an advantage here.


Dave

I did a test run today on the UDS while the chuckie was in the Okie Joe. It CAN be done...and maybe even without the controller.
I made a graduated "ring of fire" around the outside of the basket. Started with just 2 briquettes and kept building it around the outside perimeter. On top I threw chips of apple wood for the smoke. It started out a bit low so I removed the heat deflector. Within a few minutes I had the temp around 105*. Gradually through the day it climbed. At about 4 hours the temp had gotten to 185*. Now the question for you sausage heads...does that sound about right? I think I could really make it more precise with a controller, but do I need to?

[devo]

I say go for it. Sounds like a good plan. The only problem I can see is if you start to get flare up's from the droppings. The temp might start to get out of control. You be needing to watch that for sure.
Good luck if you give it a go.

[Courser]

Thanks, devo
maybe I can avoid that with a few more briqs and put the heat deflector back on..hmmm...I think it's worth a try.