Grilled onions, yellow mustard & sport peppers, served on a bun!Maxwell street is jealous!
Can this be done with the brats laying flat on a grate? I just recently got a Pellet but have the WSM as an old backup...Abe Froman here; 10 lbs. of Polish, smoked with cherry & hickory via the WSM.
Sure can, Matthew. You may want to flip occasionally, and you might have some grate marks (usually grease/build up) that you want to wipe off after if they bother you. Done em on the grates many times!Can this be done with the brats laying flat on a grate? I just recently got a Pellet but have the WSM as an old backup...
Perfection!Grilled onions, yellow mustard & sport peppers, served on a bun!
Did you add cure? #1 I assume if you did....Abe Froman here; 10 lbs. of Polish, smoked with cherry & hickory via the WSM.
Yes.Did you add cure? #1 I assume if you did....
I think you can get 20-25 lbs. in there. If you look at the photo's above, I have 24 links in the WSM 22 with the Weber Hanging Rack. The sausages are 10" to 12" in length, probably close to 20 lbs. & they are within a few inches of the cover on the water pan. I have made some batches before where a few links may have actually touched the cover. Also, I don't have any water in the pan, I usually have a terracotta pot base inside the water bowl. I also use an ATC to control the temps usually starting out at around 135 degrees & continue to bump up the temps until my desired temp. I also place the sausage in an ice bath upon pulling them.Eric or Abe, great post and is just what brought me to this site.. long story short, I have literally made tons of sausage ea yr with family after a successful deer season. Dad “had” a big custom unit that we did about 100-125# in at time.
Fast forward to today where the only smoker I have is my 22.5” WSM and I would like to do my venison sausage on it. I bought the Hunsaker versa rack (wow is that a quality made product, highly recommend) to make this happen. Have been researching trying to determine how much sausage a guy could planning on hanging/smoking at one time using my set up (which appears to be very close to the system you used to make those pictured polish.
My ask is: how much (#) you think you could smoke in one smoke and how far down did you let your sausage hang/how close does one date get to the water bowl?
I am hoping I can/could do 25# at a shot. What say you?
Thank you in advance..
Rod in MN
I think you can get 20-25 lbs. in there. If you look at the photo's above, I have 24 links in the WSM 22 with the Weber Hanging Rack. The sausages are 10" to 12" in length, probably close to 20 lbs. & they are within a few inches of the cover on the water pan. I have made some batches before where a few links may have actually touched the cover. Also, I don't have any water in the pan, I usually have a terracotta pot base inside the water bowl. I also use an ATC to control the temps usually starting out at around 135 degrees & continue to bump up the temps until my desired temp. I also place the sausage in an ice bath upon pulling them.
Good luck & don't forget to share your results here!