Recent content by old sarge

I truly wish I could be of help. Maybe someone with sausage making experience will chime in an also one who smokes in steps. I only smoke to internal temp or time. Ribs are time, butts, brisket and the occasional double smoked hame to temp. Pretty simple. That is really all I smoke. If you...

"Question I have, do I need to have my wife connected to get this work?" Maybe. That is up to her! Seriously, no, you do not have to have the wifi connected. You can do all settings at the controller. The link below has some additional information that may be of help. My advice would be to...

Welcome to the forum.

When you give it a shot report back.

looks good to me.

🥓

To be truthful, I pull butts and brisket, and the occasional double smoked ham, when it is done. Double wrap in heavy foil, Then wrap in a big fluffy beach towel, then into a cooler till serving time. Still hot after a few hours. I have never used the keep warm feature.

Send him a PM.

Mike - If you are cooking to internal food temp, do not set time. The smoker will switch to 140 degrees to keep warm. Set time for things like small cuts like ribs and chicken pieces. Here is some additional help from fellow who was a founding member of this forum many years ago...

I have a standard temp that I use: 225 degrees for ribs, butts, brisket. I smoke to an internal temp of 195ish for butts and whole brisket., 4 hours to 5 hours for ribs (looking at the pull back/shrinkage from the bone). I start large cuts around midnight then go to bed. I check in the...

The vent is adjustable so that you can tailor the smoke to your liking. You can get some hints and tips here: https://www.youtube.com/@2guysandacooler/search?query=smokin-it%20bella

I don't do sausage so my advice may be irrelevant. I have experienced the stall on large cuts but never adjusted the temp to compensate. I don't think you need to adjust to a higher temp for sausage. Check out the sausage section of the forum.

(y) (y)

Best wishes for long and happy smoking.

(y)