I Have been wondering for sometime now if anyone has smoked summer sausage or kielbasa sausage or any type of sausage that you slowly crank up heat? Or the recipes that say to start off with no smoke then add smoke for a certain time? The reason I am asking is with those types of recipes, I feel like the meat would get too much smoke or maybe i am wrong anyone that can help thank you.

blackbetty61 thank you for the tips and info I have the pit boss vertical pellet smoker but I’m sure the colder zones would still exist. I will invest into a better thermometer as well.

Jonathon thank you also. I know the best answer to my question would be to just get out there and find out. But I figured I could ask some knowledgeable folks like yourself before I spend the money on the meats.

bdaubu thank you for the input with the vertical smoker it helps.