Cook sequence

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Master of the Pit
Original poster
Oct 10, 2021
Seattle WA
I am building a computer application to run my smoker. I will have some pictures at a later date, now I am in the design phase at the moment.

I love, eats lots of sausage and when I get home I will begin the project of making my own.

The question is for the sausage makers, if you could build a cook sequence, a set of target temperatures with a duration for each target, would that be useful to you?
Start at 130* no smoke for the first hour, then raise 10 degrees every hour up to 165.,mind you not all sausage cooks the same like summer sausage that hits a stall and set there for several hour before resuming the cook sometimes rather fast. Use a themometer in the meat. I prefer to pull mine at 152-158 but thats not always the case. I have had to dial it up to 200* or so a couple times to get over the stall but watch the IT of the sausage because it can fat-out at 170 and you will have ruined your sausage and it will get crumbly.
hoity toit hoity toit At this point I have a smoker thermometer and 4 probes. They are currently independent. Are you suggesting making the switch to a new smoker target based on the IT of the sausage? is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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