Expert: Keith Patton - 11/16/2008

Question
How long and at what temperature do we rotisserie smoke our deer sausage, slim jims ect.?

Answer
I would cold smoke it rather than doing it on the rotisseie.

You can build a cold smoke box or use your grill.  Put a pan with fine wood shavings in it and heat the pan, or a metal coffee can till the wood smolders.  It won't give off too much heat, but will smoke the meat.  I have seen plans for a cold smoker made out of a metal trashcan.

If you want to do it on the rotisserie, use a low heat, 120 tops.  the idea is smoke it not dry it out.  Smoke it till it reachs the level of smoke you like.  Since it depends on how much smoke you generate, the wood you use, and how air tight your particular smoker is, it will take some experimentation.