• When ambient air temp is sub zero and residence time in smoker is already five hours, can I creep the temp of the smoker up in 5 degree increments in order to walk the sausage in to the 160 degree finish meat temp?

  • Team Orange Walton's Employee Admin

    Yes, if you need to quicken your cooking time, the best way would be to incrementally increase the smoker temp.
    Just try to keep from jumping a large range all at once. A sudden temp increase in the smoker from say 150 to 225 can quickly dry out the exterior and create case hardening (tough exterior). Incremental changes will help keep the meat temp more uniform and help prevent drying the exterior too much before the desired internal temp can be reached.

  • Perfect. Thank you. -11 and the sun is setting…

Suggested Topics

  • 6
  • 5
  • 3
  • 7
  • 4

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.
Change Text Size