Thread on Smokin It forums to this gas ignition phenomenon Looks like this is a pretty common occurrence in airtight smokers when wood is first heated, gasses off methane, then wood ignition happens. Sounds like the smokin it has enough of a vent that it doesn’t blow up, just fireballs out vent…

to my knowledge it is a min. of 30 days frozen to kill bacteria with any wild game

@RJ-Adventures Yeah, that is why I go at either 177 or 172 depending on the diameter of the product. It very well might be another thing that I have been worrying over when it actually means nothing. @Parksider Ever left your sticks/summer sausage in too long and had it mushy? I’ve got to do some grinding soon for a video review on the grinder (finally) I have that meat earmarked for testing making snack sticks on a pellet grill but I might steal a few off of there and try some different sous vide temps/times. I’ll obviously let everyone know!