Cooper1 said in Summer sausage question:
Thanks John, I smoked them last night and they came out perfect as usual. So with that I’m not going to mess around with a good thing!
Wisdom incarnate. Congrats
DHardy Good looking SS. I’ve had Traegers for years and I hated the wild temp swings so I lined the bottoms of both the Lil’ Tex & the Texas with firebrick and it helped a lot. Other things that helped; placing a bread pan of water inside to raise the RH and lining the door edges with Nomex BBQ gasket tape. All of these things will help your Traeger hold a more consistent temperature. Therefore your pellet auger doesn’t run as much and you will need less fuel. Instead of 20*-25* swings I now have about 10* swings.
DHardy Cant argue with those results, those look absolutely awesome, nice job!
Denny O Are you sure they don’t care where the heat source comes from, have you asked them?
DHardy those came out really nice. Getting my stuff ready for a batch this weekend I hope.
DHardy You did a great job. They look good & from the looks of them, they have got to taste good too. If that is your first batch, God help us all when you get to the next one.
bocephus I did not, they just texted me as they were getting bored sitting still and not moving.
Denny O I thought you would have to change your name to the “SAUSAGE WHISPERER”
Bob Stehlik That’s some really great advice! I’ll have to pick up some fire bricks and Nomex BBQ gasket tape. Also, the bread pan idea is something I’ve never really thought about. I’m in Utah (probably a similar humidity profile that you have in Colorado) and your comment was really an ah-ha moment for me. Obviously even in a pellet grill I need to add humidity, especially in such a dry climate. Thanks for the advice!
DHardy The RH inside the smoker makes a huge difference. We bake bread, cookies, pies and such in our Traegers and the added humidity really helps. Even doing sausage & poultry it helps to keep the skin tender instead of becoming leathery. IT also helps with getting by the stall point when doing larger items, i.e. roasts, butts and summer sausage. Search Walton’s for the subject of; “Preventing and getting past the stall”. Learning to control the RH in your smoker can help improve your end result.
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