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Smokin' in New Mexico

post #1 of 14
Thread Starter 
Hello, I found this site in trying to resolve a problem.
I have a SausageMaker Smoker and have been trying new recipes from their book. My problem is it is taking 24 hours for beef sticks to get to temp. Smoker temp is 165 and meat temp should be 145 and after 20 hours meat is still 135. This isn't the first time I have had this problem. It seems to be taking forever to cook. Does elevation factor in, I am at 4300 ft. Any help is greatly appreciated.
post #2 of 14
First, welcome to the SMF!

The first question I have for you is how are you measuring your temperatures? Have you verified the thermometer on your smoker is accurate by using a separate digital or an accurate rack model? It could be that your smoker isn't getting to the temps you think it is.
post #3 of 14
Thread Starter 
All temps have been verified with both digital and mechanical thermometers. Meat temp is being checked internally. Its very confusing and frustrating. Right now I am smoking pepperoni sticks in 19mm casings. I put them in the smoker at 9:30 am yesterday and at 5 am this morning, the internal temp of the sticks were only 133 degrees and smoker temp was varied between 160 and 175. Everything was done per recipe but there is no time stated in recipe. It just seems to take too long.
post #4 of 14
Welcome to SMF. Glad you joined us.
post #5 of 14
First thing I would do is check your thermometers, I bet one or more is off.

Check out this link:
post #6 of 14


Welcome to smf, I'm sure someone will have the answers you need.
post #7 of 14
Hi from Rio Rancho. Something doesn't sound right.
post #8 of 14
Welcome to the site from Clovis
post #9 of 14
Welcome to the SMF, We are glad to have you onboard
post #10 of 14
Howdy, welcome to the SMF!!
post #11 of 14
Thread Starter 
Thanks everyone. I e-mailed the Sausage Maker Company about the problem and they were fast to reply. The person that replied was helpful and stated that I was correct in that the temp for cooking was too low.
He said they were going to change the temp in the recipe. I also check my themometers again, once in ice water at 32 degrees and once in boiling water ajusting the temp to 204 degrees for the elevation of 4500 ft.
again thanks for all help. Keep on Stuffin' and Smokin"

post #12 of 14
First off welcome Andy to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
post #13 of 14

Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE" ... 5 Day eCourse

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.

Here you can get the 2009 USDA Food Safety Guide from his site.

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

For Step By Step Instructions On Posting Qview Check Out This Tutorial
post #14 of 14
Welcome to the SMF forum, You came to the right place. Good people and good info.
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