« Reply #15 on: February 03, 2017, 09:26:18 PM »
This is how I smoke snack sticks that have to get to 155-160 Internal.
I wouldn't smoke sausage that needed to be cooked again prior to serving like I would a Country Style sausage.
And maybe it would be better to smoke it lower for a long time. But, my snack stick batches already take 8-10 hours at these temps, and I sometimes need to do two 28lb batches per day. So, going low and slow all day doesn't work for me.
OK perfect, thanks you
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Laura
Boise idaho/ jamestown N.D.
si.#3 standard
Si.#3D
Weber Genesis E310.