New to forum, have a question

T

txborn58

New member
Looking for a smoker mostly for making smoked sausage and all the research points me to the SI #3. Temps will be from 125° to 165° in 10° increments and can't handle those 40° swings so will add the Auber PID.

Question is, will this unit produce smoke at those lower temps or would I need to use the AMNPS? Currently using a rigged partial WSM and hot plate but that will not work in the winter and it is a high maintenance ordeal!

Thanks
 
Thanks for the reply - that sounds encouraging. The only other issue is I hope there is enough ventilation to circulate air around the sausages so they don't bathe in their own moisture. I am used to an adjustable vent on top to regulate airflow.
 
You will easily have smoke at your temps of 125-165.

I typically start seeing smoke around 100 as well.

Like Walt said, you will definitely want to get a James Jerky Dryer.

I tried smoking snack sticks a couple of months ago and there was just too much moisture in the box. So, it kind of steamed them more than smoked them.

The Jerky Dryer is the ticket though. I haven't bought one yet. But I definitely will before I try any more sausage or jerky.

On the other hand, the tightness of the smoker and its ability to retain moisture is awesome when it comes to smoking pork butts, briskets, and ribs.

You can say good bye to the old 2-2-1 or 3-2-1 methods and spritzing that you may have had to do with your previous smokers.

BTW, I have a #3 too and I think you will be vey happy with the Smokin-It #3.

Let us know if you have any other questions.
 
So looking at the dryer it looks like it  fits over the small hole in top of the smoker. With the added ventilation does that cause the wood to burn hotter? Does it blow air into the smoker or exhaust it out? If it sucks it out, don't know why you would need a filter.
 
Hi Tx!  You've come to the right place to learn all you possibly can about these SI smokers!  We have several sausage experts on hand here, and I'm sure you'll be hearing from them!

The Auber is a fantastic addition, if you desire really tight temps.  I also highly recommend the permanent-mount probe (wall mount).  It takes all the variables out that can be introduced by probe placement, and brings a level of consistency to the Auber that the removable probe can't.  It's an easy installation, and there is a detailed instruction post under the Auber section.

I use the James dryer for jerky, but have never made sausage.  It draws air up through the smoker.  If you really need to have smoke rolling the entire smoke (not sure why, though), you could wrap the chunks or chips in foil to minimize the effect of the added airflow.  Just a thought.  Pork Belly and NDKoze are a couple of the resident sausage experts, though.

Don't be shy about any questions concerning pros/cons of these smokers; you'll get honest answers here! 
 
I don't have a dryer yet. But if you check out the Jerky section there are some posts from people using them.

I think most smoke with it turned off for a couple of hours to prevent the combustion. With the dryer plugged into the Auber you can program when the dryer turns on.
 
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