Smoking skinless sticks

Discussion in 'General Discussion' started by rod g15, Jan 23, 2016.

  1. rod g15

    rod g15 Smoke Blower

    When smoking skinless snack sticks do I perform the drying cycle as the first step in the smoker just like when doing sticks with casings? Or is it different because they are skinless?
    Thank you.
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I let sticks go bout an hour before adding smoke !
     
  3. rod g15

    rod g15 Smoke Blower

    Thank you sir, sounds like a good idea.
     
  4. I just follow Bearcarver's step by step method. Always perfect outcome. 30 pounds so far.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I do them like all my other sausage. 1st hour pit temp around 120-130 no smoke. Then add smoke at hour two. Bump pit temp up 10 degrees every hour until pit reaches 189 or IT of sticks is 156.
     

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