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Recent content by johnnie walker
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JD,I'm thinking he has something along the lines of this type of smoker. http://www.cabelas.com/product/home-cabin/outdoor-cooking/smokers-accessories|/pc/104798880/c/104754780/sc/104582880/pearsall-single-lid-smoker/2450244.uts
The way the sausage looks to me is it's been smoked/cooked at to high a temperature for to long!
Is there a thermometer in the chamber where the meat is hanging?
I see you said you ran it at 175*.
I think something somewhere is off.
Keep trying, somebody with a stick burner will come along...
Craig welcome to the site.
I have an Masterbuilt Electric Smoker and I have one of the amaze-n -smokers. That will solve the majority of your problems.
If you're the handy type there's always You tube.
But like was mentioned above check your door thermometer against one you can calibrate in...
I might be wrong here, but isn't that about twice as much pink salt as you need for 2 1/2 lbs, of meat?
If I'm wrong someone else please say so !
Other than that it sounds like a good hot dog recipe.