I responded to this thread in the electric smoker forum.
http://www.smokingmeatforums.com/t/137661/smoking-sausage#post_961602
I got to that thread off of a Google search and assumed I was in the Sausage forum. It turned out I wasn't and since I don't have an electric smoker, I would ask here.
Why do you folks recommend slowly increasing your smoking temps instead of just setting the smoker to 165 and letting the cured sausage come up to IT of 152? In the other thread, it was recommended to keep yout smoker about 30 degrees higher than your IT. I don't quite understand the reasoning. As stated in the other thread I plan on smoking some Kielbasa this weekend for the first time. Just got a new Smoke Vault 24 and a AMNTS. Only mod to the smoker was I added a needle valve. I can get down to 160 with no problem, but not sure of anything lower. This is replacing a GOSM that I could not get that low. Smoking sausage was one of the reasons to upgrade.
Thanks!
http://www.smokingmeatforums.com/t/137661/smoking-sausage#post_961602
I got to that thread off of a Google search and assumed I was in the Sausage forum. It turned out I wasn't and since I don't have an electric smoker, I would ask here.
Why do you folks recommend slowly increasing your smoking temps instead of just setting the smoker to 165 and letting the cured sausage come up to IT of 152? In the other thread, it was recommended to keep yout smoker about 30 degrees higher than your IT. I don't quite understand the reasoning. As stated in the other thread I plan on smoking some Kielbasa this weekend for the first time. Just got a new Smoke Vault 24 and a AMNTS. Only mod to the smoker was I added a needle valve. I can get down to 160 with no problem, but not sure of anything lower. This is replacing a GOSM that I could not get that low. Smoking sausage was one of the reasons to upgrade.
Thanks!
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