Ok time to smoke. The kit instructions say to let it come up to room temp for 2 hours before cooking or smoking. I usually don't set sausage out that long before smoking but I'm going to follow the instructions exactly and see how it turns out.
After the 2 hour wait I got the smoker loaded up.
The smokehouse method instructions are as follows:
Stage Time Temp smoke damper 1 1 hr. 140 off open
2 2 hrs. 140 on 1/8 open
3 2 hrs. 160 on 1/8 open
4 to IT of 156 180 off closed
I've never finished cooking with the vent closed but I'll give it a try and see how it goes.
Got the pid programmed and here we go.
While I was setting up I noticed this big guy hanging out up in the corner.
I think it is a harmless garden spider. Hope I'm not wrong because it is pretty big.
more later...
