• Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
Skins
  • Light
  • Default
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Quartz
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Slate
  • Solar
  • Superhero
  • Vapor
Collapse
Meatgistics - Walton's - Community

When to start smoking process

Scheduled Pinned Locked Moved Smoking & Grilling
7 Posts 4 Posters 886 Views
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • D Offline
    D Offline
    dubepa
    wrote on last edited by
    #1

    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!

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #2

    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!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    D 1 Reply Last reply
    0
  • D Offline
    D Offline
    dubepa
    replied to Jonathon on last edited by
    #3

    Jonathon thank you much appreciated

    1 Reply Last reply
    1
  • P Offline
    P Offline
    Parksider Team Blue PK100 Power User
    wrote on last edited by
    #4

    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.

    John C.

    hinoonH 1 Reply Last reply
    0
  • hinoonH Offline
    hinoonH Offline
    hinoon
    replied to Parksider on last edited by
    #5

    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.

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #6

    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.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    0
  • P Offline
    P Offline
    Parksider Team Blue PK100 Power User
    wrote on last edited by
    #7

    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.

    John C.

    1 Reply Last reply
    0

Sponsored By:

Sponsored By Walton's
Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
  • Login

  • Don't have an account? Register

  • Login or register to search.
  • First post
    Last post
0
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
  • Login

  • Don't have an account? Register

  • Login or register to search.