How do briskets and ribs turn out in the PK100? This is what I would use it for most of the time outside of sausage making.
I am somewhat confused on cooking/smoking internal temps. Is there a chart for this? I’m talking mainly about snack sticks, summer sausage, bologna, kielbasa-smoked sausage and hot dogs. I’ve seen from 152 to 165 degrees F. Thanks
There is a temperature chart there that can be used as a guideline for what temperature to reach and for how long that temperature must be maintained.
Many recommendations are for cooking to 160 or 165 F as a safety precaution to make sure you hit “lethality” and kill bacteria that could be present in your meat products.
160 F is what I would consider to be a best practice for cooking met products in general, but depending on what meat you are cooking, it may be acceptable to cook to a different temperature.
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