Retired157 I have a cook shack which is basically the same thing as what you have. Couple of things from what you are describing that you want to do. From the factory there is no vent adjustments, just a pinky sized vent hole on the top and same one on the bottom to drain grease. Now I see you added a vent to the door which will let some air in but it will probably get bottleneck with the small vent on the top. So you may have problems with the smoke schedule you described.
Also with this smoker you will have trouble getting wood chunks to smoke (if at all) at low temps. Especially with the low temps in your schedule. With this smoker you really need a smoke generator to do what you described. You mY be able to get away using a smoke tube and a fan since you added the vent on the door.
Get on youtube and watch 2 guys and a cooler videos. He has the smokin it brand of your smoker and has a smoke generator to do his sausages.
When to start smoking process
Hi, i’m new at this! Making snacking sticks, they talk about the heat and how long, but at what point do i start the smoking process? Thank you!
dubepa I like to start smoke at the beginning of the second stage, the first stage is going to be drying mostly. For our smoke schedule that would be once you increase temperature to 140°, this should give you a nice finished product!
Jonathon thank you much appreciated
Couple smoking tips:
Like Jonathon said first step is drying, don’t use any liquid like a water bowl. Crack the smoker door to let moisture out. Once they are dry to the touch they are ready for smoke.
I like mine with more smoke so I keep wood on pretty much the whole time.
hinoon last edited by
Parksider Is the door to stay open the whole cooking time? Is just opening the top ports not enough? Seems like it would be hard to keep your temp correct with the door cracked.
hinoon No, the door should not stay open the entire time. I think what Parksider is referring to is cracking the door if your smoker/oven won’t start as low as 120° or so. Once that is over close the door for sure. If he is talking about just to get more airflow for the initial drying phase then it will depend on your smoker. I find that opening my top and bottom vents is enough but that may not be the case for everyone.
hinoon Sorry for the late reply, job gets in the way of my hobbies sometimes… That correct, just crack the door on low setting to help let the moisture out. If the casings aren’t dry they won’t take the smoke and you’ll end up with very ugly sticks. The water will wash the smoke off. We live in Rochester NY and it’s cold here…so if the sticks come out of the cooler they will sweat. Just dry them out an you’ll be good to put the smoke to them.