Vertical Pellet Smoker
It’s crazy that everything you read or watch tells you to stair step the temps for snack sticks a such, but you cant find one that has that feature lol. Seems there has to be a lot of people making them.
cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Sdickey1960 the cheap way out would be what I have. A masterbuilt electric with a smoker attachment. I’ve had mine for 7 years now with no problems (knock on wood) just got the smoker attachment 8 months ago. Wish I would have gotten it 7 years ago. I hear alot of bad things about these smokers but mine has performed beautifully.
Sdickey1960 another thing you could do is buy a cheaper one like cdavis is mentioning, learn his tricks he has done with his then Sous vide to finish them off instead of cooking all the way through. For example when starting you could have your meat as cold as possible and start with a cold smoke cabinet instead of pre heating. I have also heard people prop the door open to begin with. As well as putting in a pan of ice to try to keep the temp down. Not sure how well that one works. I would suggest buying the more expensive one designed to do sausage but you can get it done either way. The end product will be different but still good and edible.
I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.
tomhancock those natural casing or collagen?
Sdickey1960 I have a Pitts & Spitts 1250 pellet smoker and later bought a Pro Smoker PK100 for same reason you are asking. My P&S only goes down to 180F at lowest.
Funny enough I did a batch of snack sticks and did some on each smoker. 3 buddies all preferred the P&S version cooked at 180F to the PK100 ramped up. Go figure!
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
tomhancock Looks like you have the process down.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
tomhancock Thank you so much, that helps a
Sdickey1960 PITBOSS PRO SERIES from Lowes, $400! I’ve been running one for 3 years. Will hold 15 lbs easy with a simple wood dowel setup I made in 10 minutes…Check it out…Lowes.com…3 yr warranty…