Smoking sausages

[czechsonofagun]

I am sure he are some people with experience in smoking meat. I was wondering if it is possible to smoke italian sausages - like what they sell in Costco.

What kind of smoker should I use for it? What wood to burn? Any other hints?

Thanks

Prokop

 

[LMTC]

Yes. I do most of my smoking with nothing more than charcoal. I use a Chargriller Smokin Pro with side fire box. About $125 total at Lowe's 2 years ago. Wouldn't take more than 2-4 hours to smoke a load of sausages. Usually do pork shoulders for pulled pork (3 shoulders takes around 12 hours) or ribs (3 slabs takes about 6 hours), or chickens (3-4 whole chickens takes about 4-6 hours). The key is low and slow. Lots of other smokers out there. I think Bird recently got an electric smoker he was posting about.

IF I use wood I will use small amounts of apple. Smoke only penetrates until the meat gets to 125* or something like that, so use wood early if you're going to use it...and use it sparingly.

Best HINT---practice, practice, practice...you can usually eat your mistakes.

 

[czechsonofagun]

Yes. I do most of my smoking with nothing more than charcoal. I use a Chargriller Smokin Pro with side fire box. About $125 total at Lowe's 2 years ago. Wouldn't take more than 2-4 hours to smoke a load of sausages. Usually do pork shoulders for pulled pork (3 shoulders takes around 12 hours) or ribs (3 slabs takes about 6 hours), or chickens (3-4 whole chickens takes about 4-6 hours). The key is low and slow. Lots of other smokers out there. I think Bird recently got an electric smoker he was posting about.

IF I use wood I will use small amounts of apple. Smoke only penetrates until the meat gets to 125* or something like that, so use wood early if you're going to use it...and use it sparingly.

Best HINT---practice, practice, practice...you can usually eat your mistakes.

Thank you. And yes, I can see myself sitting by the smoker with a case of beer "I am testing our new smoker honey" I am sure kids and dogs would be more than willing to help.

 

[hudlow]

Now you done went and made me hungry.

hud

 

[Egon]

Wood, only wood so you must be beside the smoker to attend the smoke/flame.

 

[czechsonofagun]

Now you done went and made me hungry.

hud

First time I really looked at your avatar - thats a nice Jeep pickup you got there.

 

[Thomas]

Wood, only wood so you must be beside the smoker to attend the smoke/flame.

I am not gonner even ask how you boil your lobster Egon ....enjoy the first really days of spring this weekend.

 

[hudlow]

First time I really looked at your avatar - thats a nice Jeep pickup you got there.

Thanks, it's kind of rusty when you get up close but it runs real good.

hud

 

[Bird]

I think Bird recently got an electric smoker he was posting about.

Nope, quite some time ago, I had an electric Cookin' Cajun that I did not like for smoking meats because there was no way to regulate the temperature; it was either plugged in or it wasn't, and it got too hot. Before that I'd had a similar, but larger, charcoal version of the same thing that was great.

In more recent times though, I now use this gas smoker. And I've never smoked any sausage, always bought sausage already smoked. With the old charcoal smoker, I used to do beef briskets, chicken, turkey, fish and oysters. Back then I used hickory chips.

In more recent times, I've pretty much stayed with mesquite chips, although with the last ribs I did in this gas smoker, I used half and half, mesquite and hickory. But beef brisket, pork loin, beef tenderloin, eye of round roast, turkey roasts, baby back ribs (pork), beef ribs, and spare ribs (pork) are all I've done so far on the gas smoker. Old friends of ours came to visit and eat baby back ribs last month. He promptly went home and ordered a smoker just like mine.

 

[hudlow]

In more recent times, I've pretty much stayed with mesquite chips, although with the last ribs I did in this gas smoker, I used half and half, mesquite and hickory.

Bird,

You ever try smokin' with pecan? I use it a lot on pork and chicken and it has a little milder flavor than hickory.

hud