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Smoking Hot Links?

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QDude
QDude Posts: 1,052
in EggHead Forum
I have to do 30 pounds of them for a company picnic.  I have never done them before but I am guessing it should be no different than doing brats.  Any suggestions?  Do I cook them direct or indirect?  Rub or no rub?  What about temp?  Thanks for your help!  I want this cook to go well or forever face ridicule from coworkers!

Northern Colorado Egghead since 2012.

XL BGE and a KBQ.

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  • Sardonicus
    Sardonicus Posts: 1,700
    edited July 2014
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    We use "Moo and Oink" brand hot links. The unhealthiest (and tastiest) casing-embraced substance known to mankind. 

    I do 'em indirect at about 400 degrees.  No particular reason - I grill 'most everything slow.

    If you must have grill marks, do them direct.  Grill marks won't make them taste better - just kinda purty, is all.


    As for rub . . . that's like putting a nightgown on Beyoncé.

    What would be the point?


    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • Hotch
    Hotch Posts: 3,564
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    If they are already pre-cooked I find that grilling direct @ 350 or so, gives a better snap on the casings.image


    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • QDude
    QDude Posts: 1,052
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    Sardonicus said:

    We use "Moo and Oink" brand hot links. The unhealthiest (and tastiest) casing-embraced substance known to mankind. 

    I do 'em indirect at about 400 degrees.  No particular reason - I grill 'most everything slow.

    If you must have grill marks, do them direct.  Grill marks won't make them taste better - just kinda purty, is all.


    As for rub . . . that's like putting a nightgown on Beyoncé.

    What would be the point?


    Did you cook them to a certain temp or just go by "feel"?

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • Griffin
    Griffin Posts: 8,200
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    pre-cooked or raw. Gonna make a huge difference on how you approach it.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Ladeback69
    Ladeback69 Posts: 4,482
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    I've done Kielbasa at 250-275 for 2-3 hours with apple wood for smoke indirect. I went basically on color to know when they are done. No they were raw so if you are using cooked you cook time will be less. Sausage doesn't take to long.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Sardonicus
    Sardonicus Posts: 1,700
    edited July 2014
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    QDude said:
     Did you cook them to a certain temp or just go by "feel"?

    Sorry, QDude,

    I'm pretty sure I've never used a thermothingy on sausage of any type. 

    Just before the casing is about to pop . . . pull 'em. 


    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • Acorn
    Acorn Posts: 163
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    My first try at raw Italian sausage I went low and slow to capture the smoke, the meat itself was great however the casing was tough.  
    Atlanta, GA  - LBGE -
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