Originally Posted by yelonutz
Prof; Do you take this to mean that since we have oxygen passing thru our smokers when we do Briskets or Butts that this is not a concern? If I were to smoke my sausage in the gator pit or WSM would it be safe?
It is the chamber temp that is the important variable. The Wikapedia discussion is about cold smoking in a smokehouse. If you are hot-smoking in a bbq cooker at temps of 180+ for relatively short times, curing is not necessary. But you do have to treat the finished product just like any other fresh meat, and use, refrigerate, or freeze promptly. Also need to confirm that internal temps of the sausage has reached safe level before removing from cooker.