Smoker temp and meat probe are all correct. Very recently tested maverick.
Dave has you covered, good job on checking your mavs a lot of people seem to forget that.
Good luck and let us know how it turns out. and you know what they say LOL
A full smoker is a happy smoker
Ya sausages can I never had it with the 19mm-22mm snack sticks but with the larger Summer sausage like 2 1/2"Fiborous - yep.
Good learning exp. at that and you will know next time if the smoker does that to you. Wonder if your smoker was having a temp swing after putting them cold sausages in there with door open while you were putting them in?? Did you open the door at all while smoking per say to check on ampts or anything?? just could have some unforseen factors you may have not thought of.
I know it is hard and I don't do it but maybe keep a log??
Good luck and can't wait to see the money shot.
Not sure on pulling I always pull at 152 not a any faster I know some of the guys and gals on here pull like at 149 and it will coast up to 152 while resting?? Are you suppose to cold bath these?? If you are cold bathing them I would do 152 it may be for texture is why they say that, ??
So you are opening doors to rotate??? Why do we not have any pics yet?? LOL
??? I have heard that could be fat pockets and gives you false readings?? Hopefully someone else can stop by and answer that one for you.
You better not be eating the pics LOL
Yea, Dave has a great point. But sometimes you just gotta get some meat in the smoker!
Trying to hit a specific temp in a large poorly insulated box with a kitchen thermometer, with poorly designed propane controls, with wind, and a hundred other variables, plus managing smoke generation, is difficult to say the least. Especially when due to the outside temps your margin of error is reduced by 50 degrees.
So, use the smoker to put smoke on, and use a water bath to control your temps. As long as you can stay under 140ish in your smoker, you're not going to have any issues with temps rising too fast etc in the time that you need to put on smoke. I've found that for kielbasa, 3-4 hours of smoke is plenty, so as long as I'm under 140, I don't really worry about where it's at. After the smoke, then use a water bath at 170 degrees until the internal on the kielbasa is 153-154, then move it to an ice bath until down to 100 or so. Then you're done.
This method, while you have to wash two more pots (so many dishes, right?!?), has saved me an incredible amount of headaches. The water baths really only take a few minutes, and your sausage is cooked to temp and hanging in a fraction of the time it would take playing around with smoker temps.