The Roux (Cooking/BBQ/Recipes): Help with smoking temps.

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Help with smoking temps.

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11-24-2014, 10:44 PM

latravcha

Red Snapper

Join Date: May 2010

Location: Pierre Part

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Quote:

Originally Posted by eman

The BIG worry w/ high temp smoking is rendering your fat, Check out this group on F.B. Smoked & Fresh Sausage Making. or smokingmeatforums.com.

X2
I keep the temp around 165 to 170 and smoke the sausage to about 150 to 155. Any more than that you will loose the fat. If it is brined you can get away with a little less than that.

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