Homemade Sausage Making

We all know that heat rises. I have a very good smoke generator and a gas grill with a modified burner that allows me to maintain quite low temperatures. But at what level does everyone measure the smokehouse temperature? I am finding a rather steep gradient.

Hi Ross. I can't answer for everyone on this forum for where they track temperature, but a few of Mr. Marianski's books suggest rotating the items in the smoker in a bottom to top, back to forward fashion. This also helps with even smoke distribution.

I hope that helps some.

My modified smoker has 3 racks, and the temperature is measured at the middle rack.

Then as Story 28 said, according to Mr. Marianski's method, I rotate as well. My rotation is 3 times in a 12 hour cycle.