<![CDATA[Pre smoke temps]]>Preparing to make a few batches of cured sausage this weekend. I’m curious to know what most folks do regarding either resting meat at room temp prior to smoking, or going straight from refrigerator temps into the smoker.

]]>https://waltonsdev.nodebb.com/topic/3536/pre-smoke-tempsRSS for NodeFri, 11 Sep 2026 00:24:57 GMTFri, 05 Mar 2021 22:33:48 GMT60<![CDATA[Reply to Pre smoke temps on Mon, 08 Mar 2021 22:40:26 GMT]]>As TexLaw said.

]]>https://waltonsdev.nodebb.com/post/32674https://waltonsdev.nodebb.com/post/32674Mon, 08 Mar 2021 22:40:26 GMT<![CDATA[Reply to Pre smoke temps on Sun, 07 Mar 2021 21:47:07 GMT]]>I let it get to room temperature and dry the condensation and then smoke

]]>https://waltonsdev.nodebb.com/post/32622https://waltonsdev.nodebb.com/post/32622Sun, 07 Mar 2021 21:47:07 GMT<![CDATA[Reply to Pre smoke temps on Sun, 07 Mar 2021 20:59:27 GMT]]>I go straight to smoker, but I run the smoker at around 110-120F for at least an hour for warming/drying.

]]>https://waltonsdev.nodebb.com/post/32616https://waltonsdev.nodebb.com/post/32616Sun, 07 Mar 2021 20:59:27 GMT<![CDATA[Reply to Pre smoke temps on Fri, 05 Mar 2021 22:56:28 GMT]]>If I am smoking, I like sausage to warm up enough so that no condensation forms on the surface and the surface is dry to the touch. if it is dry to the touch, it is warm enough to apply smoke.

]]>https://waltonsdev.nodebb.com/post/32497https://waltonsdev.nodebb.com/post/32497Fri, 05 Mar 2021 22:56:28 GMT<![CDATA[Reply to Pre smoke temps on Fri, 05 Mar 2021 22:46:42 GMT]]>metlman501 straight from fridge to smoker assuming you held for 12 hours if ECA has not been added

]]>https://waltonsdev.nodebb.com/post/32494https://waltonsdev.nodebb.com/post/32494Fri, 05 Mar 2021 22:46:42 GMT