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[quote]Well Rich, I finally built your smoker and love it. I've smoked chicken breast and was great, today I'm smoking summer sausage. What temperature do you keep the smoker? I smoked it at 140 for two hours, 160 for two hours then 180 till internal temp was 160. It took me about nine hours, you said you can get yours done in 4 1/2. Just wondering, thanks again for the plans and pictures, very well done!![/quote] I start out at higher temps, within 1/2 hour or so I am already at 160 or better, and the temp climbs slowly but steadily as the meat inside the smoker warms up too. With summer sausage, I'll let the heat continue to build, and I will adjust it, and maintain 200 degrees or very close to that to do my summer sausage. I don't see any issues with how you did yours if you have the time to do it that way, but you can sure run the temperature higher. How did your summer sausage turn out?
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