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Tractor Talk Discussion Forum

Re: Summer Sausage and Mexican Chorizo

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12-11-2012 16:27:03

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What is the coolest that smoker will operate. I want to do some cold smoked salmon but mine bottoms out at about 275.

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12-11-2012 16:59:09

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 Re: Summer Sausage and Mexican Chorizo in reply to GordoSD, 12-11-2012 16:27:03  
Gordo, I guess the answer would be "whatever the ambient temperature outside is at the time". Of course the smoker would have to be off so there wouldn't be much smoke. OK I know, don't be a smart azz.....LOL.
This one is propane so the box is not insulated. When the water tray in the bottom is full and the burner is on high it TOPS out at just over 200 deg. F with the vent on top barely open. As the water burns off the heat rises, but I can't say how high as I never let it run out of water because the meat will dry out too quick. I would guess with a tray full of water, the burner on low and the top vent all the way open it could easily run at 140 to 150...but that's a guess. Buddy of mine has an electric unit that is insulated that gets a lot hotter than mine so he can cook faster but I love this one because I can use it anywhere (don't need an electrical outlet) and slower is better when smoking in my opinion. The wood chips go in the center of the tray and the burner surrounds that area as it looks similar to a burner on a water heater.

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