Hello from SC PA

Buzzy

New member
Been lurking for awhile & decided to join. Been smoking with a gasser for years & thinking about going electric for the purpose of smoking bologna, sausage & bacon. Plus other meats not on my mind right now. Just not sure off size needing to do what I need. Bologna bags hang 17" from end of string to bottom of bag. Worried about bottoms of bags being close to heat element & being hotter than rest of stick. (3d) Is this a concern not needed or should I be looking at the 3.5? Thoughts & opinion appreciated.
Thanks to all!
 
Welcome Duane from SE Arizona. Sorry I cannot address your question on smoker size for sausage/bologna making.
 
I have the #3 with the extra slot racks. With those racks as high as they go and a grill in the top slot, the distance between grill and peak of the wood box is about 14 in.  The distance from top of grill to floor is about 19 in.  I think you could hang sausage along side the wood box, but may have to flip end to end to even out drying. I've only done sausage flat so don't know that for sure.
 

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Welcome from ND Duane.

I do a fair amount of sausage and snack sticks and I smoke mine all flat because I have a #3.

I think I did a batch of small ring bologna one time, but the rings were only about 10" wide or so. If you are talking 17"ers I would be worried that the bottoms would be getting done before the tops.

When I smoke my 28lb batches of snack sticks (this is really loading the smoker up to the max) because I am filling the smoker so full, I end up having to rotate top to bottom and front to back several times during my smokes.

So, if you want to be able to hang your sausages, I would recommend getting at least a 3.5 or higher.
 
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