I'm looking at getting a new smoker pit in the future. I like the all season pits and the life tyme pits look nice also. My question is I want to start making my own small batches of smoked sausage and jerky. Will the pits with the large smoke box one the end work for smoking sausage/jerky. I didn't know if you could keep the heat down low enough and just get the smoke flavor. Thanks for the help.
-
-
pitmaker.com -
Buba Jax smokers look good. They're out of Dalhart but have some vendors in other parts of the state. Only place I've found them so far is on Facebook.Comment
-
If you're talking about a pit with a vertical smoke box the opposite end of the fire box then yes, you can "cold smoke" in them. Just keep your fire low if you don't want much heat. I think when my main chamber is at 225 the vertical is at about 160. The problem you will find is that they don't hold enough if you're really going to make a lot a sausage.Comment
-
I have an all seasons pit with the 2 door cooking area (no vertical section) I just smoked some homemade bacon in mine and kept the temp below 100 degrees for 4 hours. It worked like a champ. I just built a smaller fire and kept it choked down with the dampers in the fire box and stack.Comment
-
Thanks for the info.Comment
Comment