First andoullie attempt. Cpl questions....

[matlocc]

I use lem seasoning, ground and stuffed 15lbs. I am letting it sit in the fridge for about 36hrs for seasoning to distribute. I am also busy tomorrow. I am going to smoke on christmas eve.
I have a pellet smoker tube and am in norther michigan where temps will be in the mid to upper 30's. Can I cold smoke for six to seven hours then kick temp up to get to 160it? ( I will prbly pull them at 155, then spray with water.
My question is, do I need any heat for the six to 7 hrs? Should I keep it around 100?
I plan on hanging and drying for a cpl hours in a cool area before placing in the smoker.
Any advice? I did use cure no. 1.

 

[indaswamp]

Andouille is typically warm smoked 120-130*F for 6-8 hours, then the heat is slowly increased 10*F every hour for 4 hours. Pull the andouille when INT reaches 152-154*F.

 

[SmokinEdge]

Andouille is typically warm smoked 120-130*F for 6-8 hours, then the heat is slowly increased 10*F every hour for 4 hours. Pull the andouille when INT reaches 152-154*F.

I agree.

 

[matlocc]

I agree.

 

[matlocc]

Well, they came out pretty good. 6hrs smoking, followed your suggestions.

 

[indaswamp]

Color looks great! Good job!

 

[SmokinEdge]

Looks delicious. Nice work.