- Apr 26, 2017
- 7
- 10
I use a traditional wood smoker with a vertical stack. I start low and raise the temp slowly then hold about 175 degrees until I get a 155 internal temp. I take it off and put it in an ice bath. My sausage always comes out almost burnt looking. Taste good but just once I'd like to have good looking sausage! What am I doing wrong!?