Smoker - The HuntingPA.com Outdoor Community
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post #1 of 6 (permalink) Old 12-17-2017, 08:26 PM Thread Starter
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Smoker

I currently use a home built smoker from an old wood stove and tin metal smokehouse. It can be kind of hard to regulate the temp and the temp inside the box can vary from top to bottom, so I'm looking at the propane/electric smokers but have a few questions for the guys that have used these:

How long does it take to smoke bolonga (2.5" diameter)

How many sticks of bolonga will fit at one time? (I currently use a summer sausage kit and each stick is 3lbs)

Inside the box is the temp constant from top to bottom, other-words does everything get done evenly at once?

You can't bag a big one if your not out tryin
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post #2 of 6 (permalink) Old 12-21-2017, 09:02 AM
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12 hrs Ihave a bologna hanging rack bolted to top of smoker. It holds 8. I think a 3# bag would hang to low an close to flame drying out end of bag. I use 2# bags. Temps do vary from top to bottom

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post #3 of 6 (permalink) Old 12-26-2017, 10:02 PM
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Try wrapping a welding blanket around the smokehouse. If you have a Harbor Freight in your area, you can get one for around $20. I do this when I am using my smoker in colder weather to help regulate temps. I just use some magnets to hold the blanket on. The blankets are good for temps up to 1000 degrees.
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post #4 of 6 (permalink) Old 01-05-2018, 05:18 PM
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Butcher supply company has 17Ē muslin bags that work perfect for the home smoker. You can get 2# or 3# bags. Donít hurry the smoke time. Mine usually take around 15 hrs. I start at 140* and increase 10* every 4 hrs and donít go over 170*
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post #5 of 6 (permalink) Old 01-09-2018, 03:44 PM
tdd
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When I do a 12.5lb batch of sweet bologna, I divide the mix roughly evenly between two muslin bags, and in my Masterbuilt 30, I tie them to a rack and put it on top of the top most rack slot. This gets the bags JUUUUUUST above the heating element. Sometimes I lose a smidge right at the bottom of one bologna, but not much and not all the time. It amounts to about one bite worth of bologna, lol.

For snack sticks, the most I can run through it at a time (so far, maybe I'll find a better way as I experiment) is about 15lbs. I tried a 20lb batch and had to run it in two batches.

I do as above...start low, bump periodically to sneak up the temp. Don't hit with too much heat too fast or you melt out the fat.

I'll frequently (especially in cold outside temps) finish the last few internal temp degrees in the oven inside.
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post #6 of 6 (permalink) Old 01-09-2018, 03:48 PM
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I got some 3/8" oak dowel to hang the sticks. Worked ok, but as too thin and bowed. 5/8"-3/4" would be better. Won't fit in the rack slides, but could be cut to length and laid on top of the topmost one, which is what I plan to do next time. That helps free up some space. I have had very little difficulty with my MES 30 on temps. My biggest challenge is fitting in all the stuff I need/want to do, lol.
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