Temp/meat probe question

[RAF128]

 I was just thinking (no I didn't hurt myself ;)) about the placement of the probe in sausage.   Obviously in the center of the sausage but was wondering if it should go from the bottom up or the top down.   Since it is warmer at the bottom of the smoker the sausage at the bottom would be warmer and reach an IT sooner.   Or am I thinking about this for nothing.

[OU812]

I place mine in the top.

I would rather have the bottom slightly over cooked than have the top slightly under cooked.

[pensrock]

I run my probe through the door so I can rotate the racks. So the probe move with the food.

[RAF128]

I run my probe through the door so I can rotate the racks. So the probe move with the food.

I do the same with large pieces of meat but I was speaking of sausage that is hanging vertically from a piece of dowling.

[OU812]

I run my probe through the door so I can rotate the racks. So the probe move with the food.

I do the same with large pieces of meat but I was speaking of sausage that is hanging vertically from a piece of dowling.

I was too, puttin the probe in the top of the sausage.

I run the cable between the door seal and cabnet also.