Ronald Shrout said in Cooking stall in my smoker HELP:
processhead I think next time I’ll suspend them somehow so there all at the same depth. Gonna do 20 lbs of summer sausage next but I think I’ll smoke em till 140 then finish in the oven that worked better last year.
With a large kettle full of hot water, you can do a couple of things to avoid breakage.
First, while heating the water, give it a stir once in while to help get all the water to an even temperature.
Next, you can shut the burner off just before you put the sausage in the kettle. Bring the water up to 175-180 degrees. With the heat removed you won’t get an hot spots.
Monitor the internal temperature of the sausage and remove and chill when you get to the target temperature.
You can try and suspend them. In my experience, sausages want to float horizontally on the surface unless you weight one end or something like that.