My first cook in a convection smoker | How did it perform?
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- Опубліковано 22 гру 2023
- Today we look at how the new pro series smokers performed. If you want info on these smokers, you can check them out here: tinyurl.com/mrxbnwkw
You can find the sausage racks for the different models here: tinyurl.com/3mpytknc
You can find a printable recipe for the sausages I made in this video here:
Polish Kielbasa: twoguysandacooler.com/smoked-...
Texas Hot Links: twoguysandacooler.com/texas-h...
Andouille Sausage: • How to Make Cajun Ando... (check the description box of this video to find the recipe)
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►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Kamado Ceramic Grill: grillagrills.pxf.io/AWaNGo
►SAUSAGE & SALAMI STUFF WE USE
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Salami Dry Curing Chamber: tinyurl.com/yajhua9z
Natual casings: tinyurl.com/bdfhrvdt
black kitchen gloves (SIZE M): amzn.to/3M4uAWn
Sausage Pricker: amzn.to/3jiIS5V
Kotai Chef Knife: tinyurl.com/49f4j348
Thermapen ONE (meat thermometer) - tinyurl.com/5n7y3xsk
5 lb Sausage Stuffers: tinyurl.com/yepnbdxw
12 Meat Grinder: tinyurl.com/3wxrprx6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Custom Cutting Board: tinyurl.com/3ez3ww7f
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k
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Eric
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The points you speak to with the cooking process are the ones that commercial producers tweak to make their products superior to others. The devil is in the details as they say, and your describing them, and their effects on final products, will help the home processor reap the rewards of their hard work. Very well done, as always, sir. And taken together with your sausage formulating tutorials, viewers and subscribers have an opportunity to make delicious healthful and safe food items at home.
Thank you for explaining not only the recipes , but how to and why Your channel is full of priceless information. Keep up the good work. I Enjoy all your videos
Thank you so much Eric for this channel! I’ve made a lot of sausage in the past year and the information you provide on your channel is incredible. You are an inspiration to amateurs everywhere and we’re making some really wonderful sausages thanks to people like you!!
Great video Eric. I’m expecting delivery of my pro series 4 smoker any day now. Can’t wait to try it out.
I absolutely experienced the cold smoke generator smoke issue with the fan on the 3.5 pro doing my 1st set of bacon this weekend. The end result of the smoke wasn't pleasant. My goal was to stick with the cold smoke generator, but I think the internal burner will be the best, when the fan on the pro is used. Still learning the convection cooking with this and enjoying the smoker. Waiting for my first set of snack sticks to come off right now. Again - Another great video.
Just a thought for the cold.smoker...you might place the cold smoker outlet behind the inlet of the fan.( might help "suck" the smoke. Just a thought
Great information👍 I look forward to watching your brisket cook😊
Awesome! Thank you!
I got the master build smoker. I have to smoke the sausages on 174°F. The smoker will not produce smoke in low heat. So I came up with little idea I put the pallets and increase temperature to the limit, which is 275. And I keep the tour and jar so it will take much door open not to get high temperature, but it will keep the coil red, and when it starts fsmoking for a little bit. I shut the door, and decrease the temperature to 174 and let it smoke for a few minutes, I don’t like to smoke too much. I just like a light taste of smoke and this is how it works with me without buying a cold smoker.
Great stuff Eric, Thanks, woodbox at the moment planning to try a smoke generator
awesome video,,,thanks you gave me some awesome ideas for my smoker system
My setup A Master built 40, with a Auber Instruments PDI controller. Auber fan, small squirrel cage fan, mounted to rear bottom.
Smoke , A-MAZE-N-PELLET-SMOKER Maze not barrel.
When I added the fan it cut down the time to cook and kept the maze burning perfect, before I had trouble it going out once in a while.
Now this fan is small and gentle, no speed control but you can add one.Electric smokers are notorious for dry tough casings from what I have learned and witnessed .
Where it really shines is jerky, nice even quick drying.
I just bit the bullet on an Apera PH meter and Dry Age 50, All your fault my Wife is looking for you!
Like to see you do Cold Smoked Polish Kielbasa . Thanks Great info and entertainment !!!
🤣🤣🤣 I'm in hiding!!
Looks like you’re going to get it figured out eventually!!! Very delicious testing for sure!
🤤🤤
Thanks Eric! Awesome video, and those sausage were darn tasty looking, you answered questions I had about the unit on how it preformed with the cold smoker.
We're pretty much going to get one.
I'll still use my old off set wood smoker though...😁
I love it. Even if I can't use the cold smoker for regular cooks, the wood box worked perfectly and I will still be able to use my cold smoker to cold smoke. That is unless a fix is released.
One more thing I noticed. With the convection fan and not running an electric exhaust fan, you build negative pressure in the smoker.
Eric, I use the cold smoker only for cold smoking up to 80 degrees. Wood box only for everything else.
Love the vid! Would the cook time not effect the texture? Rapid vs. slow. Thank you for what you do
Awesome video thanks! Just recently got a Smokin' It smoker (non convection), thoughts on using "the James Jerky Dryer" to pull out moisture from the top vent to reduce condensation?
I always use the cold smoke generator in conjunction with the jerkly dryer, it keeps the moisture down. in my 5D WiFi
Just curious how the wood box did at the lower temps. With the convection I'm sure it circulated the smoke more efficiently, but were you getting the same amount as you were with the cold smoke generator?
I always use the cold smoke generator and never the wood box. I just feel the smoke is cleaner making a better final tasting product.
I use the 3.5 original smoker but I am excited about the new version. When I expand I will be going bigger and with the pro. Curious to see the fix with the smoke generator.
Hi Eric, love your channel! Any chance you could show us how you make your gumbo? If you have the time, I'd also love to see how you make your jambiya. 😋
OHHH!!! That sounds like a great idea!! Thanks. Be on the look out
I'm wondering if using the Smokin-It James Jerky Dryer would help draw the smoke and moisture up and out while still using the Bella instead of the wood box. What do you think? I have the Non-pro 3d model and am ordering one for my sausage smoking. Another great video Eric. Merry Christmas. 😇🎄👍
Good though. I'm not sure. There is already lots of air coming out of the top hole. I actually have a jerky dryer. Might just give it a try.
I always use smoke generator but don't have the backflow issue. Will be interesting to see how they address that.
The bottom fan is sucking air and the top is pushing air in the chamber. I would try to reverse it. The smoke should raise from the bottom - smoke the product and then circulate (evacuating the excess). As it is now bella fights with the internal fan. There are few other things that can be done IMO. Interesting to see how SI would solve it.
Can the feed tube for the smoke be set near the negative side of the fan allowing the smoke to flow through the fan, no back pressure on feed hose.
Cold smoking would it work with the fan on as low as they can work, uniform cooking would be the main ideal solution thanks for sharing, Merry Christmas 👍✌🏻🇺🇸
Wood box for me. Does the cold generator produce a better tasting flavour?
looking at the smoking it, going to order before the end of year. I am considering the pro 5 or 6. you have used both the 4 and the 6 , do you have an opinion on these models
The new 6 I haven't tested but I think that the size of that unit might require different needs (fan size, direction). I hope to get one in the new year to play with.
Need a stronger pump for the Bella's. I ran into the same issue with my pellet smoker. The convection fan in the smoker was forcing the smoke back through the cold smoker. The biggest issue with this was LOTS of moisture causing the pellets to swell and clump up. They would not burn correctly until I solved it with a stronger pump.
That's what I was thinking. What model pump did you get? I can pass that info along
@@2guysandacooler AquaMiracle Commercial Air Pump 600GPH 18W
This might have been overkill, but it solved the back pressure issue with my Bellas and Pitboss vertical
does it have a variable control, or can it only run on high?
@@2guysandacooler no variable control but I bought a CDMALL Electronic Fan Speed Controller and it worked great
Eric, did you try turning the fan down with the cold smoker to reduce the pressure?
yeah. it was a little better but not by much
Great video, I’d be willing to bet that you already know how to fix the back pressure issue, I’m having small issues with my Bella’s cold smoker box, the wood chips seem to either catch fire, or doesn’t smoke enough, if I use pellets, they expand and clog it up, what am I doing wrong?
Try drying the pellets out (in a dehydrator if you have one). I did this and it worked fine for me.
@@2guysandacooler Thanks Eric, Merry Christmas
Eric, did you keep the convection fan on high speed? The lower speed might reduce the positive pressure in the box.
I did try it wil both settings. The low speed was better but in my opinion it was still too strong
Hey Eric how about a raffle or giveaway for your old smoker 😎
I nave the 5D Wi-Fi, 1 year old. I had trouble getting the Bella to work properly and used the firebox more. Learned a lesson, only need one or two small chunks, three or more is way too much.
You have said something that I need to have you explain. I have always only taken my top temperature to 175f, afraid of starting to render fat in the casing around he outside of the casing. You go to 200f, no problems. I try to take my sausages to an internal temp of 152-155f. I thought pushing to smoker temperature pass 175-180f would cause problems.
any help understanding why it's okay to go to 200f would be appreciated.
So true. Less is more when it comes to smoking meats!!! As far as temp is concerned, the most important temp is the internal. Cooking low and slow allows the sausage to gradually come to temp keeping that beautiful fat intact. You can finish at a higher temp so long as you don't let the internal get too hot. The reason I like to bump it up at the end is because if a sausage takes too long to get to the right temp it could (not always) come out dry as the moisture in the sausage can evaporate through the super long cook.
Do you use this smoker inside and vent to the outside? Also is there a water pan did I miss that part?
I’m sure a standard hotel pan could be used for a water pan.
But when making smoked sausage you wouldn’t want that moisture. As stated in video you want to dry the casing
Eric, a question if I may - can you please explain why you cook your sausages to 145-150, where the guidelines suggest 160? I've read all over the internet and only for chicken (non ground) is written that can be cooked to a lower temp, if held there long enough. For ground meat is 160 unless contains poultry then is 165 regardless of time. I've also read a page or two mentioning restaurants should (can) cook ground meat to 155 and held there for a few seconds. Shock cooling has no carry-over temp so 145 is the finished temp, which is bellow USDA and gov. temp. guides. Thank you.
I personally feel that their temps are too high. When you cook a sausage you can bring it to 145 and hold it there for 30 minutes. Good as gold!!
Research sous vide cooking for a better understanding of times and Temps. for killing bacteria in food. 140°-145° for 30 minutes is satisfactory to kill bacteria. As the temp goes higher the time at temp lowers for a complete die off of all bacteria. The most hardy of bacteria die at 140° f.
😊😊😊
i've tried a box and cold smoke generator, generator is just much easier and smoother.
I agree.
Merry Christmas and Happy New Years 2024 🌏
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Woodbox or tube, depending on what I'm making
Box
I've used the wood box in my smoker, but the smoke is very harsh & strong. Even when I reduce the smoking time to just 2 hours. I don't really know what's wrong.
How much wood are you using? Chips, pellets, or chunks
@@2guysandacooleri use wet hickory chips. Wood Box full. Is that wrong?
@@tucobenedicto1780 Yeah, way too much wood. Depending on what you are smoking you only need a few ounces. No more than 8oz if you have a LOT of meat in there. If there's too much wood chips you will over smoke your food and it will give it a very bitter, acrid taste. No bueno. Less is more when it comes to smoking meant. Start with a cup or 2 of chips. Soak in water for a least a day then add to your wood box when smoking meats. If you find that it gives you too much smoke, transition to wood chunks. They will burn a little slower and for a little longer. Remember less is more.
@@2guysandacoolerthanks for the help. I subscribed because i know these vids take a lot of effort 🙂
@@tucobenedicto1780 thank you. let me know how your next smoked meats project turns out
You make great videos but one suggestion- please keep it very short
I would rather have too much information than not enough. Next week's video is almost 40 minutes long😅😅
I use a wood box.
Simple fix... put a fan on the inside of the smoker to move the interior air, NOT an exterior fan raming outside air and creating positive pressure.
were you not watching the video? the fan only circulates air from within the smoker.
@@2guysandacooler I did watch the video, matter of fact I watched both of them. This isn't rocket science... you pull access air from the outside, check for seals on the fan housing, and investigate the motor shaft seal. I have a feeling that the shaft is the culprit, why would they put the net between the motor and the fan housing otherwise.
@@Jarek13 ill check but what you are seeing is a small fan blowing on the motor of the larger fan. That little cage is there so people dont pyt their habds in the small fan blades. The larger fan is completely enclosed in the tubing. there's no outside air being circulated inside. its a squirrel cage design
Have you ever made Kransky Sausage?
not yet
Why not show more of the smoker?
Be sure to subscribe, you'll see plenty of it in future videos. This was just a conversation about my experience.
Sir, you just described a $150 Walmart smoker.
🤣🤣 i dont think so
@@2guysandacooler not trying to be condescending, I'm telling you that you described all the problems and fixes I went through with my Walmart unit. All oof them.
@@Jarek13 clearly your wal mart smoker was pulling air in from the outside. mine is not. if you have a suggestion on how to fix the back pressure in a unit that simply circulates air within the smoker id love to hear it
@@2guysandacooler yup, check the thread about the fan. Have a good day.
you're not listening. my fan is on the inside, it only moves the interior air. what next?
Way too much smoke!
🤣🤣 hardley