Thanks everyone, I am thinking electric will be better for saugage. I've read that any heat over 180 degrees will render all the fat out of the saugage, so I will be looking for an electric. Again thanks for all your responses
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I use a hotplate and an inkbird temperature controller in my el cheapo vertical propane smoker for sausage and whatever else I want to smoke at lower temperature than the propane burner can safely achieve.
Just pull out the hotplate and its a propane smoker again.
Last edited by johnec00; January 17, 2019, 07:02 PM.
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