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    🔥 Smoking cured sausage to IT 152F within 4h without rendering fat (?)

    Thanks for the reference! I am firing up the pit this Monday and will see how it turns out if I try and keep her at 160F. I am also prepping a small DIY sous vide bath to see how it works out if I finish a few in warm water. It will be good to compare them.
  2. D

    🔥 Smoking cured sausage to IT 152F within 4h without rendering fat (?)

    I suppose that the times differ per batch and type of sausage, but wat is the ballpark time for you to hit internal 152F with these settings? The thing that I am confused about is people apparently hitting 152F internal in the 3 to 4 hour range, which I can't manage at all. Thanks for the reply!
  3. D

    🔥 Smoking cured sausage to IT 152F within 4h without rendering fat (?)

    Hi there BBQ enthusiasts. I would like to ask some clarification regarding a few issues that popped up in my quest to learn how to ‘warm’ smoke, i.e. not ‘cold’ or ‘hot’, cured sausage. I am aware there’s a lot that has been asked already and I have diligently written notes and experimented, I...
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