So as to not melt the fat in sausage you shouldnt exceed about 165 degrees. So I set my smokette at 160ish and 9 hours later my sausage was still sitting at 140 degrees.
I finally gave up and brought in and finished it in the oven, but that should have happened.
Am I going to have to raise the temp and risk melting my fat in order to get it cooked? At 160ish, my temp swings were 151-173 and that coulnd't get it done. The cooling down cycle was too much longer than the heating cycle in my opinion.