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<blockquote data-quote="Tymurrey" data-source="post: 74877" data-attributes="member: 859">I put the smoke to it for about 3 hours, the amaze-n smoker tray still had some dust left to burn.&nbsp; Had it lit from both ends. I used a 50/50 mix of ven to pork and hickory sawdust.Process I used was set on drying racks for an hour after removing from fridge, put in smoker on racks at 130 degrees for a half hour dampener open no smoke to finish forming pellicle, added smoke for an hour at 130 then bumped to 150 for an hour and then 160 for an hour.&nbsp; I then pulled smoke bumped to 180 and closed dampener and proceeded to fall asleep and not have the alarm go off that I thought I set and woke up 4 hours later.&nbsp; I pulled the sausage then and checked with meat thermometer as my electronic one was not functioning properly and internal was 155-160 degrees.&nbsp; I then laid the sausage on a rack outside for a bit to cool quick and then put in fridge. sausage got a little dried down more than I like but I shouldn't have cooked any fat out at the temps I was at.&nbsp; I should mention that this all ended at about 3:30 in the morning so details might be alittle off.&nbsp; normally I like to smoke at 130-150 for the full 4 hours but I tried rushing the process. Does anyone cold water bath their smoked meats after smoking I did the summer sausage but not the regular stuff.</blockquote>

[QUOTE="Tymurrey, post: 74877, member: 859"] I put the smoke to it for about 3 hours, the amaze-n smoker tray still had some dust left to burn. Had it lit from both ends. I used a 50/50 mix of ven to pork and hickory sawdust. Process I used was set on drying racks for an hour after removing from fridge, put in smoker on racks at 130 degrees for a half hour dampener open no smoke to finish forming pellicle, added smoke for an hour at 130 then bumped to 150 for an hour and then 160 for an hour. I then pulled smoke bumped to 180 and closed dampener and proceeded to fall asleep and not have the alarm go off that I thought I set and woke up 4 hours later. I pulled the sausage then and checked with meat thermometer as my electronic one was not functioning properly and internal was 155-160 degrees. I then laid the sausage on a rack outside for a bit to cool quick and then put in fridge. sausage got a little dried down more than I like but I shouldn't have cooked any fat out at the temps I was at. I should mention that this all ended at about 3:30 in the morning so details might be alittle off. normally I like to smoke at 130-150 for the full 4 hours but I tried rushing the process. Does anyone cold water bath their smoked meats after smoking I did the summer sausage but not the regular stuff. [/QUOTE]

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