- Aug 28, 2020
- 24
- 10
Hello! I've made summer sausage a dozen or so time, so have some experience but still very much a newbie.
Started smoking a batch tonight and have been having some issues with the temps in my smoker. Started the smoke at 120 at 6:30ish and bumped to 150 around 7:30. When I did, I noticed a difference in the temps at the top of the smoker with the left side being 10-15 degrees lower than the right side. (And checked multiple times using the same thermometer on each side.) Since this is a cedar smoker, I'm guessing the issue could be caused by a number of things, including air leaking in.
After checking and confirming the accuracy of the thermometers, I've noticed that the temp below the sausages seems to be hovering around 130-144 while the temp above the sausages is hitting 150-152. Given the setup, this may be totally expected. (Since heat rises. :) ) My big concern is around the safety of the food, especially given that the temps lower in the chamber seem to be a bit lower than what I'm aiming for.
So, my questions: Should I be concerned about the safety of the meat? If not, is there a point I should be concerned OR, as long as I let it go low and slow (Bumping to 170 in 2 hours) will it be ok?
I used the Walton's H Summer Sausage seasoning which does utilize Cure #1.
Smoker setup - offset firebox that produces the smoke and 2x20 amp heating elements controlled by a thermostat (Thermocouple sitting at the top of the smoker by the top of the sausages.)
Started smoking a batch tonight and have been having some issues with the temps in my smoker. Started the smoke at 120 at 6:30ish and bumped to 150 around 7:30. When I did, I noticed a difference in the temps at the top of the smoker with the left side being 10-15 degrees lower than the right side. (And checked multiple times using the same thermometer on each side.) Since this is a cedar smoker, I'm guessing the issue could be caused by a number of things, including air leaking in.
After checking and confirming the accuracy of the thermometers, I've noticed that the temp below the sausages seems to be hovering around 130-144 while the temp above the sausages is hitting 150-152. Given the setup, this may be totally expected. (Since heat rises. :) ) My big concern is around the safety of the food, especially given that the temps lower in the chamber seem to be a bit lower than what I'm aiming for.
So, my questions: Should I be concerned about the safety of the meat? If not, is there a point I should be concerned OR, as long as I let it go low and slow (Bumping to 170 in 2 hours) will it be ok?
I used the Walton's H Summer Sausage seasoning which does utilize Cure #1.
Smoker setup - offset firebox that produces the smoke and 2x20 amp heating elements controlled by a thermostat (Thermocouple sitting at the top of the smoker by the top of the sausages.)
