Sat Aug 24 Texas Hot Links
9 hours, 12 minutes
Cold smoke, smoke tube only
150°F for 2 hours
160°F for 1 hour
170°F for 1 hour
set 175°F to achieve 180°F pit temp until finished
Finished temp 145°F
Smoke tube only
Cold smoke 4-6 hours
Cold smoke 4-6 hours
Water pans and humidity added
Started grill, set to 150°F
One hour of cooking with smoke and humidity
Rotated racks left to right
Bumped temp to 160°F
Bumped temp to 160°F
Bumped to 170°F
28mm-32mm sausages are done
In ice bath
In ice bath
Temp.set to 175°F (180°F pit temp)
Bumped to 180°F
Finished at 145°F internal
Ice bath
Left to Bloom
Ice bath
Left to Bloom
