Done Temps?

generalee

Fire Starter

Original poster

Apr 20, 2007

41

12

Marietta, GA

• Nov 21, 2014

• #1

Just a quick few questions -

1.  For smoked sausages not precooked what is considered done temps?

Do you use a temp probe to check? I generally try to have a "no puncture policy" if I can help it..but will do whatever is necessary to cook safe.

2. Time/Temps to run at?  suggestions as I know things vary...

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Nov 21, 2014

• #2

They do not take long. Usually I look for an IT of 160º and some wrinkling of the skin. Standard 225 to 250 smoking temps will work.

 

Last edited: Nov 21, 2014

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Nov 21, 2014

• #3

generalee said:

Just a quick few questions -
1.  For smoked sausages not precooked what is considered done temps?
Do you use a temp probe to check? I generally try to have a "no puncture policy" if I can help it..but will do whatever is necessary to cook safe.

2. Time/Temps to run at?  suggestions as I know things vary...

Click to expand...

I usually smoke my sausage, beef sticks etc. at 150-160 so they don't fat out.... It will take up to 24 hours for them to get to temp... or I steam them in a pan with a rack to 150-165, depending on whether I'm making beef/pork or chicken...