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[riverrat49]

4 hrs and 10 min's 

Any guesses on how long to get 1lb. of meat paste to 155° IT with a unit set on 150°?  Winner gets a year Membership at Pellet Fan!

[Bentley]

Only use artificial casing or maybe a better term is non animal casing twice before!  Ohh well, I thought that maybe that was an indicator of smoke penetration!  They should not be allowed to use that color casing on the front of their packaging then!

[Bentley]

1 hour in and 70° IT for those in the game...

[Bar-B-Lew]

So unless the temp of the grill gets up to at least 155° how will the meat get to that IT temp?

Just to clarify, you still have the water pan in the grill w/o water in it and then the sheet pan sitting on top of the water pan?

Wonder how much the heat jumps if you remove the sheet pan?

[Bentley]

Cant seem to get the chamber above about 140° inside, lets try setting of 200° for awhile and see what happens!

[Bar-B-Lew]

These are good tricks to know.  As I have been reading about snack sticks, it is recommended to start near 100°-120° and then work up in temps until product gets to 155°.  Apparently, it helps with smoke penetration, color, keeping casing in tack, etc.  If you start too high, the casing cooks before the meat does through the center.  Good to know this unit can achieve those temp settings with some improvisation.

[Bentley]

I take it back, maybe it is the meat that is changing color?  You experts will have to advise me!

[WiPelletHead]

I am perplexed...I am going to assume there is about 25% fat content in these chubbs.  I have no idea how you get them to 155° IT without hours and hours at a low temperature so you don't melt the fat!  And I am not sure that is not happening already!

We are 4 hours in and only 116° IT!

I like to finish sausage in a 160 deg water bath to finish once achieving the desired smoke.

It doesn't take long to reach 155 that way.

[Bentley]

Makes sense!  How do you maintain that temperature without a sous vide device?

I like to finish sausage in a 160 deg water bath to finish once achieving the desired smoke.

It doesn't take long to reach 155 that way.

[Bar-B-Lew]

Based on what I read about snack sticks, you may be cooking this bologna just right going up about 10 degrees every hour.  If there is a cure in the meat, the red color should start to appear over time with the smoke cook.  Again, based on what I read.  I don't have experience with these yet, but I have enough seasoning for 100# of snack sticks so I am hoping it warms up soon and my travel slows down.  May will have lots of cooking happening on the patio.

[WiPelletHead]

A bit old school. Used a turkey fryer to heat. Kept a close eye on it adjusting as needed. Stirred once in a while to as to even the temps.

Worked pretty well as it didn't take long.

Makes sense!  How do you maintain that temperature without a sous vide device?

I like to finish sausage in a 160 deg water bath to finish once achieving the desired smoke.

It doesn't take long to reach 155 that way.

[Bentley]

I was, after getting these, I just assume they turned that color as they smoked!

I thought you were referring more like this.

[Bar-B-Lew]

When will you be cutting one of them open and trying?

[Bentley]

We have an Aux meeting at 6, I am hoping when we get back from that!

[Bar-B-Lew]

I will be on the lookout for pics and assessment of taste later tonight.