So going to do two seperate smokes tomorrow. The main reason for getting this smoker was to get consistent kielbasa smokes. So tomorrow I'm going to try cherry on one and hickory on another. Also one fan from the beginning to 160 and next batch fan on half way through. ( I'm going to base half way time wise after seeing how long first batch takes)
Any advice that the sausage pros here think I'm missing? I read a lot of here that it takes around 2 hours. Planning on doing a temp of 230. Once it hit 160 I was going to drop it straight into a cooler filled with ice water to stop the cooking. All this sound good?
I have a few picks post marinade and post grind but forgot pics of it stuffed. I'll do that tomorrow.
