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Makeing pepperoni on a Charcoal Smoker

Discussion in 'Share Your Fish Cooking Recipes.' started by fishinfirefighter, Jan 20, 2016.

  1. fishinfirefighter

    fishinfirefighter Well-Known Member

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    does anybody have any experience using a charcoal smoker?
    my neighbor gave me an older one awhile back but I have never used it. Usually if I am making jerky or smoked fish I just do it on the bbq.
    However this year for Christmas the wife bought me a nice meat grinder and sausage stuffer so I have been thinking about trying to make my own venison pepperoni. Was thinking the charcoal smoker might be better than the bbq for this.
    If anybody has any advice for using the smoker or the just for making pepperoni or smokies I would appreciate the advice.
     
    fishinfirefighter, Jan 20, 2016
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  2. Inmate

    Inmate Well-Known Member

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    I have a big steel keg at home I use. Was a bit of a learning curve and a patience game that's for sure.

    What kind do you have and what info are you looking for?
     
    Inmate, Jan 20, 2016
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  3. Green

    Green Well-Known Member

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    Made Italian sausage/smokies on it. smoked it to a cooked internal temp then freez pack. Great to have pre cooked sausage on the ice, less grease faster to warm up.
    Pepperoni or a garlic coil would be a cold smoke and you'd need to use cure.

    I would practice holding temps with the charcoal. Too hot and you'll burn it or cook it too fast. Too cold and you risk botulism (if you don't use cure)
     
    Green, Jan 20, 2016
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  4. fishinfirefighter

    fishinfirefighter Well-Known Member

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    I will be using cure for sure. I use it when I make jerky on the bbq as well.
    Just wandering I guess what temp do you usually keep the smoker at when making sausage? I was thinking around 160? And usually for how long.
    Usually when I do jerky it's 8 hours at 160 on the bbq.
    Also what would chips do you guys prefer. I was thinking oak or mesquite.
    Thanks for the advice.
     
    fishinfirefighter, Jan 20, 2016
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  5. fishinfirefighter

    fishinfirefighter Well-Known Member

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    Not sure of the brand of smoker. It's just and old barrel style smoker the neighbor gave me cause he never uses it.
     
    fishinfirefighter, Jan 20, 2016
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  6. Green

    Green Well-Known Member

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    Anything over 180 the fat will start to render out, I like 170 smoker temp. Internal temp around 160.
    Could start with pepperoni sticks, the hi-mountain Kits are decent I like cure #1 instead of tender quick it comes with though.
    A smaller casing like sticks will get up to temps a bit quicker, and you can't really mess up sticks unless you really dry them out to much
     
    Green, Jan 20, 2016
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  7. fishinfirefighter

    fishinfirefighter Well-Known Member

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    Thanks again for the advice guys. I am off work tomorrow and Friday so I am going to try to make some and hopefully have them ready in time for the derby on Sunday. Make a nice treat to snack on as while the family and I are fishing.
     
    fishinfirefighter, Jan 20, 2016
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  8. fishinfirefighter

    fishinfirefighter Well-Known Member

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    Just an update on how the pepperoni turned out.
    I went with a mix of 2 lbs pork belly to 4 lbs venison.
    Flavour wise the pepperoni turned out great. But.....
    I think I left them on the smoker maybe an hour longer than I needed to as they do seem a little over done.
    All in all though not bad for a first attempt.
    Going to have to make some more soon though since this batch is pretty well gone already. lol.
     
    fishinfirefighter, Jan 25, 2016
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  9. Inmate

    Inmate Well-Known Member

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    What temp were you able to hold the smoker at?
     
    Inmate, Jan 25, 2016
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  10. fishinfirefighter

    fishinfirefighter Well-Known Member

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    That's one of the problems with the smoker I have. The temp gauge doesn't give the actual temp. Just says either warm, ideal, or hot.
    It was just a smoker my neighbor gave me because he never uses it.
    It's called a smoke'n grill.
    I just tried to keep the gauge in in the ideal range.
    I think I am going to try to switch out the gauge eventually to a proper temp gauge.
     
    fishinfirefighter, Jan 26, 2016
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  11. chrism

    chrism Well-Known Member

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    You can go to a place like Russel foods and get a metal thermometer ($12), drill a hole same size as therm probe, viola!
    Put on front just down from top
     
    chrism, Jan 26, 2016
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  12. Ernie

    Ernie Administrator Staff Member

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    I use a remote digital temperature probe that I got at PA for $25. I ditch the probe into the meat, then I can tell the axact temp of the meet from 50' away.
     
    Ernie, Jan 26, 2016
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  13. Inmate

    Inmate Well-Known Member

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    Like @chrism said you need to know the temp at the grate not the dome temp. I use a pit iq 120 but that wouldn't work for his smoker.
     
    Inmate, Jan 26, 2016
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  14. Green

    Green Well-Known Member

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    Temp is probably the most important thing while smoking. Id recommend And use one of the digital temp gauges with 2 probes . 1 in the meat 1 beside the meat. When the meat hits correct internal temp it's done. That way it's not a guess game.
     
    Green, Jan 26, 2016
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  15. NoShow

    NoShow Well-Known Member

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    I use a dual probe, 1 in the meat and other clips to my rack which I place in the middle of smoker as best as I can. It's a wireless unit as well which is so convenient. Found out the temp gauge on my door of smoker was out by 25-30 degrees, to the warmer side once started using probe


    Sent from my iPhone using Tapatalk
     
    NoShow, Jan 26, 2016
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  16. fishinfirefighter

    fishinfirefighter Well-Known Member

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    Thanks again for the advice guys. I will be getting a better gauge for sure. I will let you know how the next batch turns out when I make it.
     
    fishinfirefighter, Jan 26, 2016
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