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You NEED to do this!!
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cazzy
Posts: 9,136
Okay, this may have been lost in my failed brisket thread, but you NEED to do this if you have a adjustable rig and rig extender.
Just make sure to pull them before the casings split too bad. Mine did, but they were awesome! Oh, also, don't have too much lump in the egg. I used the left over lump from a long cook and it was perfect.
I didn't even know if it would work, but the results were fabulous and the best store bought sausage I've had off the egg! The smoke flavor was incredible...I think mainly from the fat dripping on the lump. It literally reminded me of a sausage I had from Lockhart as a kid. It was nothing special either, just the Kiolbassa Sausage pack. Not the individual 8 pack, the one big link that is snaked in the package. When I bought them, I saw the creases and it just popped in my head about how I was going to cook them.
Direct over your lump hanging from the rig extender! I've finally used the extender @tjv and it will be used a hell of a lot more going forward!! B-)
Just a hack that makes some $hitty BBQ....
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I'm inSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I wish sausage was healthy. Though I smoked some chicken sausage yesterday and they turned out really good.Dunedin, FL
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Great setup. I've smoked homemade kielbasi on the Egg before, but I really like this way.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Philly35 said:How well did the smoke penetrate through the casing?Just a hack that makes some $hitty BBQ....
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Wish I have the extender for my AR. Being thinking of fabricating couple of braces across the top of AR and hang tandoori chicken from them using butcher S-hooks ... easier and more capacity than pushing four foot wrought iron skewers through the small dome opening.canuckland
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I LOVE sausage from the egg. Never would have thought of doing it this way. What temp and what wood did you use?L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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minniemoh said:I LOVE sausage from the egg. Never would have thought of doing it this way. What temp and what wood did you use?Just a hack that makes some $hitty BBQ....
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This now gives me reason to buy an AR and extender. Going to have to try this with Garlic Sausage that we get at the local grocery.
No Name City, just between Scottsbluff and Mitchell, NE Crown! More Crown!
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I gotta try that with sausage. maybe nice sugar maple and apple smoke or just pecan.maybe on boudin too.thanks for sharingtwww.ceramicgrillstore.com ACGP, Inc.
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I WILL be doing this. Thanks for the post. Sounds great.County of Parkland, Alberta, Canada
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If anyone doesn't have the rig extender, you can "rig" something up with heavy gauge wire or rod.
______________________________________________I love lamp.. -
That is pretty genius. I made this extender rack. It was pretty easy to do.
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Smart idea. Thanks can. Gotta try this out.
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Try some breakfast patties direct at dome temp about 350. They will smoke like a mother but they will be the best breakfast patties you ever had. Got to love the drippings on the lumpJefferson .GA.Been egging since 1985 on a medium egg
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That just looks to good. I wonder how that would work on my fresh homemade venison sausage. I didn't cut the casing on them so I should be able to hang them. Thanks for the idea @Cazzy, can't wait to try it out.
Pure Michigan
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