Stumps or Superior for Summer Sausage?

Discussion in 'Charcoal Smokers' started by botbuilder, May 11, 2011.

  1. botbuilder

    botbuilder Newbie

    Looking to pull the trigger on a new vertical, either Stumps Baby or Superior SS Two.

    Has anyone used either to do summer sausage?  I am concerned about controlling the temperature to a lower setpoint.  The recipe that I use calls for 145 degrees for two hours and then cooking at 165 until the internal temperature is adequate.

    Also concerned about interior height.  Would like to hang these (around 20" long) instead of putting them on the rack.  Is there room?  Do I need to upgrade to a bigger model?

    Thoughts?

    Thanks!
     
  2. mike in denver

    mike in denver Fire Starter SMF Premier Member

    I have the Stumps Baby and the Prince both superior smokers. They hold the temps very well.

    I use a digi q. to control, i'm lazy

    I have not done anything at that temp. you could call the office and talk to Stump himself for more info.

    I know the Pince would handle what you need. When it quits raining I will measure my Baby for you

    PM if you want to.

    Mike
     

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