• Team Blue Sous Vide PK Grills Green Mountain Grill Regular Contributors

    Looking for tips on using my GMG for smoked sausage. These have a minimal setting of 150, which I figure is probably low enough to be ok, though not ideal.

    What are people doing with pellet grills for their smoked sausages? I also considered seeing if I could make the Louisiana grills cold smoke box work on my Jim Bowie, as it attaches where the smoke stack attaches. I would think I could figure out a way to get them connected pretty easy as well.

    Interested in everyone’s thoughts, and how I can begin making some snack sticks, summer sausage, etc!

  • Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator

    Jonathon should have some content out soon on using pellet grills for smoking sausage. He will be using a Camp Chef pellet grill, but I would say what will work for one pellet grill should generally work for all pellet grills.

  • Team Blue Military Veterans Power User Regular Contributors

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    I have done them on my Traeger. The lowest setting on it is “smoke” and it will run about 165 degrees. The next lowest is 180 and then 200. I started on the smoke setting with a small 4x4 propping the lid open. That dropped it down to 130 degrees. Then swapped out the 4x4 with a 2x4. That gave me 150 degrees. Then closed the lid and dialed to 180 till done. I also stole a rack out of my Masterbuilt and used a carriage bolt in each corner to give me racks. Swap the sticks from the bottom and top racks every hour or so or the bottom will cook faster.

  • Team Blue Admin Walton's Employee Power User

    Midwest_kc Yeah, the camp chef starts at 160° and the day I did snack sticks on it the outside temp was 15° or something so I didn’t want to play around with propping the lid. Camp Chef has a built in upper rack so I placed them on there and we just ran it at 160 for around 2 hours and then upped it to 180 until the IT was 160, ice bathed it and let it sit out for an hour or so.

    I was surprised at how well the sticks did, not any bursting and what I would call small amounts of case hardening. They had a pretty good snap both right away and after they sat out. However, after bringing them out the next day for vacuum sealing I noticed that the casings didn’t have the best “feel” to them. This had happened once before when I laid out sticks for an hour in front of a fan and then put them in the cooler overnight. I think what is happening is that the casing is overdry and then it picks up too much moisture from the fridge. I can’t prove that but it seems to be the only thing these two batches could have had in common.

    This would have been released by now but we had a malfunction with a memory card so we are going to reshoot it.

  • Team Blue Admin Walton's Employee Power User

    Correction, it was -5° not 15°. We finally broke our cold snap here and I swear people are walking around in t-shirts in 30 weather because it feels so much nicer!

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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