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Electric 36" Smoke Hollow I got from Sams

So you are saying if I have it at 175, the temp will never get over 150? Then how do I cook it to 155 if I cant go over 175 or the fat will render?

I literally had four of the one Lb'ers and it still didn't work. I dont know what in the hell I am doing wrong lol. I even put my thermometer from the maverick in and it read the same as the thermometer on the unit.

LEM 1 1/2" x 12"

Crazy, I put the last four in and they took 20 hours with just four to get up to 151. I put them in for 3 hours at 120 with no smoke to try out the cases then 150 for 3 and then bumped it to 175 and it stayed there for the remaining 14 until I pulled them and put them in the Sous Vide again to...

Its good but could use some more seasoning next time.

Well, here is the final result

Ty for the help, guess we will see where this gets me haha

I have Cure #1 in the meat. Its just 20 summer sausage 1 lb casings with Deer and Ribeye trimmings. No clue why I put Fatty.

Summer sausage again. I have a circulatory I use for sous vide. Should I just put that at 155 and put them in there until IT is 155?

They have been in the smoker for about 18 hours at this point.

I put the probe at the top and took out ten of the 20. The temperature is reading 163 at the top with the maverick.

ok, I assumed the temperature on the smoker would adjust as the temp probe fore the whole unit is at the top.

I have the thermal couple from the maverick in the smoker telling me the temperature is 170 degrees, but its under the fatties. Should I remove like 9 of them and put them in the refrigerator to finish after these are done? My smoker Temp is digital.

I'm up to a blazing 118. Guess these will be ruined too. I'm done wasting money on this. I will just pay somebody else from now on. This is stupid. I have like $1000 in this and cant get one single batch of Deer sausage.

I did with my pin and its the same as my Maverick 733

Smokey hollow 36"

It's doing the same thing again. I have 20 LB in the smoker and the IT of the 1lb fatties is at 106 and has been for four hours. I have it on 160 and its not budging.

If this is the case and say it was at 144... Why do people cook to an IT of 152? I have a Smoke Hollow 36" that I got from Sams and the temperature probe is at the top. These that would not cook were not the little ones I made that were at least edible. These last five where in 3lb casings and...

Nope, I did 60% venison, 10 pure ribeye fat and the rest was pork scraps I had leftover from a whole pig I cut up and was going to make jalapeno cheddar sausage with. I made two separate batches, the first being only deer and pork. But it came out dry and I had to buy an electric smoker as I...