Snack stall

[Hawkeye smoker]

So here my problem. I'm running a chat broil electric smoker with an Auber PID. My cook schedule is 100 degrees for an hour no smoke. Then roll smoke, 140 for an hour, 150 for an hour, 160 for an hour, then 170 until I hit an IT of 155 degrees. Problem is after about 7 hours the sticks tend to stall at about 140 IT. Then I have to bring them into the kitchen and finish them in the oven at 170 using the convection setting until they hit 155. Not a big deal, just seems unnecessary. Can I raise the smoker temp to 180 to finish them or will I be risking "fat out"? Thanks in advance for the help.

 

[Winterrider]

I have done that numerous times, just don't want to do for hours.

 

[crazymoon]

HS, 7 hours should get you to the proper IT?? I too would bump up the smoker temps.

 

[SmokinEdge]

If you are stalling at 7 hours, I’m guessing you must have that smoker stuffed full? You might be ahead to smoke in two batches and cut the load size down.

 

[radioguy]

Bump up your temps. This is my schedule for sausage.
1hour @ 120F
1 hour @ 130F apply smoke
1 hour @ 145F
1 hour @ 160F
last hour at 170F
Beef IT of 152-155F

If you really feel the need for more time add an hour at the beginning 110F. Just keep an eye out for fat out near the finish. A few drips are okay.

RG

 

[JckDanls 07]

I’m guessing you must have that smoker stuffed full?

Wondering that myself ...

 

[Hawkeye smoker]

No. That's what's strange. I only do about three pounds of sticks at a time...

 

[JckDanls 07]

Did you use more water in the mix ??

 

[pc farmer]

That length of time they are safe to eat by pasturazing. Spelled wrong. I know