deerhunter18 So you have a few options and we will have a video coming out on this “fairly” soon as we now have a pellet grill smoker combo that we want to sell online.
In the past we have propped the door on our oven and achieved a 30° drop on the top rack. Lowest setting was 150 and we actually got it down to 120 (I am fairly sure at least). So, propping the lid is going to be best practice for sure. However, it is -5 outside right now so that might not be possible.
We did 5 lb batches of snack sticks in our camp chef. The Camp Chef starts at 160° so our decision was, prop the lid, and bleed off some heat or just roll with 160°. Since this was the first time we had done this on a pellet combo smoker we decided to just run it at 160 till IT was 130 and then bump it.
I have to say, we were pretty pleased with the results of just starting at 160. They weren’t perfect though, after letting them sit in the cooler overnight before packaging the casing seems to have absorbed more moisture than they normally would and it effected the snap and bite of the stick. That isn’t the end of the world though so if your option is a smoker that can start at 160 then it will absolutely work, though don’t expect perfect results.
With 185…that really might be pushing it. What you might run into there are case hardening, which is where the outside of the meat cooks too quickly and can no longer pass thermal energy into the center of the stick efficiently. Or casing bursts from the temperature rising too quickly. Plus fat out is a bigger danger at that temp so I 100% recommend Sure Gel Meat Binder, Soy Protein or even Super Bind if you are planning on doing this.