2D Wifi Programming

[BigMikeT34]

Newbie question here.

I want to reach and hold my sausage at 155F degrees. I assume I need to set the smoker slightly higher temp due to it potentiall stalling? I hate the temp going too high as I don't want the fat to render out.

Would this be a correct setting? (I realize I may have to increase to 180F to reach the 155F internal, but once it reaches 155F internal, will the smoker temperature drop to keep it there?)

1. Smoker: 180F
2. Ending: Food Temp
3. Timer: 2:00
4. Food Temp: 155F

 

[old sarge]

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.