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checking internal temps on sausage

post #1 of 5
Thread Starter 

is there a better way to check the internal temps on sausage while smoking, with a quick read pin. other than pricking a hole in the casting and letting all those good juices run out, that is the reason why you put it in a casting anyway.

dannylang

post #2 of 5
Quote:
Originally Posted by dannylang View Post
 

is there a better way to check the internal temps on sausage while smoking, with a quick read pin. other than pricking a hole in the casting and letting all those good juices run out, that is the reason why you put it in a casting anyway.

dannylang

Danny I put the probe in the sausage then hang them.I do not have any of that nice juicy fat come out.

 

The probe on the left is in the Kielbasa.

Richie

post #3 of 5

I use either my I Grill or "Taylor" type external thermometers. so I stick probes in the various sausages (from the top down, now edited)  and then you don't need to pull them until your done. then no need to worry about leaking.

 

Keep On Smokin,

 

Tom 


Edited by Oregon Smoker - 9/30/15 at 2:57pm
post #4 of 5

I hang sausage and stick it top down. Stays in start to finish unless going in a water bath to finish or cool. Not much is lost...JJ

post #5 of 5
Quote:
Originally Posted by Oregon Smoker View Post
 

I use either my I Grill or "Taylor" type external thermometers. so I stick probes in the various sausages (from the top down, now edited)  and then you don't need to pull them until your done. then no need to worry about leaking.

 

Keep On Smokin,

 

Tom 


Thanks JJ for the great catch on removing prior to water bath and reminding me I had not clarified where the probes were placed. I have since edited my reply.

 

Tom

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