Help with smoking temps.

[lil bubba]

I'm using a masterbuilt smoker and have no problems water smoking meats. I smoke at 250-260*...I am currently smoking sausage at 165*....I have some on now been smoking 6 hrs. with internal temp 138*....I checked with 2 other thermometers and all the same within a degree or two. Is this normal to take this long or should I kick up the temp. a little ?

[Cappy]

There aint no right answer dude. Folks cold smoke all the way to fast smoke at 350 My buddy who smokes thousands of lbs of sausage aunduille game etc smokes at 220 and I value his opinion cause I love his stuff, but that dont make it right.

[casmurf]

to many variables to give a quick answer.
Go check out SmokingMeatforums.com lot of good people that will be glad to help.
I know a few of the members here are also members there. Like to finish in a pot of simmering water. but that's just the option that works for me.

[lil bubba]

Thanks guys . I kicked it up to 175 at 2 o'clock and just hit 150. Haven't taken it out yet but if it aint burnt which it doesn't look like I may kick it up after 4 or 5 hours next time.

[eman]

The BIG worry w/ high temp smoking is rendering your fat, Check out this group on F.B. Smoked & Fresh Sausage Making. or smokingmeatforums.com.

[latravcha]

Originally Posted by eman

The BIG worry w/ high temp smoking is rendering your fat, Check out this group on F.B. Smoked & Fresh Sausage Making. or smokingmeatforums.com.

X2
I keep the temp around 165 to 170 and smoke the sausage to about 150 to 155. Any more than that you will loose the fat. If it is brined you can get away with a little less than that.