Hi Folks,
I have a ProQ Excel 20. I made my first attempt at hot smoking sausages yesterday. I had a major problem with keeping the temperature low enough. I understand that I should be hot smoking at a max temp of 70C with the aim of raising the internal sausage temp to 65C (otherwise the fat melts and the sausages end up all crumbly).
I had a nightmare getting the temp low enough. I ended up cooking at 85C, which melted the fat on the outside of the sausage.
Does anybody have any tips on getting the Excel to run at lower temperatures?
Thanks,
Mat
P.S.The sausages tasted fantastic - I just want to make them better!!.