I have some deer summer sausage I'm smoking in my 30" MES. I read several items talking about where to start and end with the temp and here is what happened:
Started @ 120 preheated and put in one 3# test summer sausage
1 hour later moved to 150 for the next 4 hours. The sausage at this point was still only in the 70 degree IT range. After 4 hours @ 150 the IT was only 102. I moved the temp to 170 to let it continue to cook. The long and short of it is that was 17 hours ago and the IT is still only 149. I'm trying to figure out what I am doing wrong? I did check the IT with a second thermometer and it was identical to the insert. Just thinking with 8 more sections of sausage to do something is not quite right. Thanks in advance!