Brand new to smoking

Discussion in 'Roll Call' started by falconblack1, Mar 22, 2015.

  1. I have just smoked my first 25lbs of garlic sausage in my new sausage maker 50lb. electric smoker.I find the sausage turned out too dark and my temperature was running way over set point i.e.:i set it for 155deg and saw it at 168deg when I came back to check it after 1 hour.I did fill up tray with pellets from the wood stove and added a little water to them,not sure if that was right thing to do.I removed sausage after 3 hours and finished them in hot not boiling water till internal temp was 158degrees.
  2. [​IMG]   Good morning and welcome to the forum, from another cloudy and rainy looking day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Use the Search to look up your smoker, and sausage-making, to get some tips and see what works for others.
  4. Thanks
  5. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.

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