Smoked polish sausage temp question?

[pfowl01]

Hello everyone,

I got 5lbs of LEM Polish sausage in the smoker right now. I put it in Sunday at 5:45pm....1hr@ 130deg to dry, then 2hrs of maple@ 165deg. It's Monday around 8:15am right now and they are at 146deg IT....shooting for 152deg. My question is do they normally take this long to finish? I'm following Rytek's temp guidelines....wondering If it would make a big difference if I cranked it up to 170-175deg for next time?

[NePaSmoKer]

Hello everyone,

I got 5lbs of LEM Polish sausage in the smoker right now. I put it in Sunday at 5:45pm....1hr@ 130deg to dry, then 2hrs of maple@ 165deg. It's Monday around 8:15am right now and they are at 146deg IT....shooting for 152deg. My question is do they normally take this long to finish? I'm following Rytek's temp guidelines....wondering If it would make a big difference if I cranked it up to 170-175deg for next time?

I would hit the temp to 175* right now.


nepas

[Tenpoint5]

Hello everyone,

I got 5lbs of LEM Polish sausage in the smoker right now. I put it in Sunday at 5:45pm....1hr@ 130deg to dry, then 2hrs of maple@ 165deg. It's Monday around 8:15am right now and they are at 146deg IT....shooting for 152deg. My question is do they normally take this long to finish? I'm following Rytek's temp guidelines....wondering If it would make a big difference if I cranked it up to 170-175deg for next time?

I would hit the temp to 175* right now.
nepas

Or if you have the digital go to 180* but watch the ones on the bottom shelf close to the heater so they don't get burnt

[pfowl01]

Will do guys.....going to 175deg. They are all hanging. Thanks guys ;D

[NePaSmoKer]

Will do guys.....going to 175deg. They are all hanging. Thanks guys ;D

I can speak for Chris too on this and say Your Welcome.


nepas

[pfowl01]

Nepa & 10.5,

Thanks again for the suggestion....They are coming out now in phases. I have the fan mod in my Bradley running ccw and have noticed that the back row is defiently hotter than the front.....I'll have to do change that around here soon when I get some time.
For future reference, should I just skip the 165* and go right to 175* next time?

[Tenpoint5]

For future reference, should I just skip the 165* and go right to 175* next time?

That depends on how much time you have. I prefer to take the longer route (Have had my share of 23+ hour smokes with sausage) figure the end results taste better. I would suggest waiting until AFTER the sausage has gone through the stall 135-140* and starts climbing again. Before you kick up the temp.