I want to hot smoke some raw sweat and hot Italian sausage.
I used the find feature and got very confused…
What I found with the find feature was a huge range in temps and process.
Internal temp – 140 to 180
Smoker temp – start low and turn up to 225, set to 200, set to 225
Meat – hang, place on rack, cut small slits into casing
Wood – from 2 oz to 8 oz
Hanging is not an option for me. I plan to place it on top rack. I plan to use 2 oz apple the first time and adjust next time. I don’t think I want to start with low smoker temp and then turn it up unless someone thinks it makes a significant difference and they tried it both ways.
What I need to know…
1. Internal temp ?
2. Smoker temp?