Curious...why the gradual increase in smoker temp when smoking sausage?

Discussion in 'Sausage' started by worktogthr, Dec 11, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Relatively new to making and smoking my own sausage.  Only about 5 smoked sausage batches under my belt.  I was just curious as to why it is recommended to gradually increase the temp.  I know that people say that the smoker should be kept under 170 to avoid the sausage fatting out.  So then what is the reasoning behind starting in the low 100s and gradually bumping up the temp?  These are the things I think about when I am daydreaming haha.  The reason I ask is because one source that I followed when first smoking sausage just told me to keep the cooker under 170 so I did without worrying if it was 130,150, or 165 and then on the next smoked sausage cook I gradually increased the smoker temp.  I was happy with the results of both projects and couldn't detect a difference in flavor or texture.

    Thanks in advance for your answers to my crazy wonderings.


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