Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Question about smoking sausage??

Unknown
Unknown
edited November -0001 in EggHead Forum
Anyone know what internal temp you should pull your sausage. Also, approximate times per pound could help. I am smoking a 2lb "log" of italian at 225-250.[p]Thanks,[p]BB
· Share on FacebookShare on Twitter

Comments

  • wdan
    wdan Posts: 261
    Bullet Bob,
    I'm not sure I'm famialier with the term "2 lb log" but I assume it's just a run of links about 1 1/2" diameter and that many feet long. Anyway, since I started egging about two years ago, one of the tried and true gospel procedures I used for years with brats as well as Italian sausages went right out the window. I used to do the parboil in beer and onions things and then grill them until dead. [p]On the egg now, I smoke them. I do indirect with the platesetter inverted, w/drip pan at 300 degrees dome temp. They're done in about an hour...they turn a beautiful golden brown color to let you know...be careful, it seems to come on fast at the end. Internal temp? Don't know. They're done when they turn brown.[p]The smoke? I absolutely love grapevine for sausage. I happen to be able to get it, but I would think that just about any sweet fruit wood would work too.[p]I could not believe the difference between good ol' sausages the way I grilled them for 30+ years versus how I do them now on the egg! For me, this alone was worth the price of admission!
    · Share on FacebookShare on Twitter
  • Rumrunner
    Rumrunner Posts: 563
    Bullet Bob, to be safe, the standard internal temp should be 160° before pulling from the grill.

    · Share on FacebookShare on Twitter
  • Chuck
    Chuck Posts: 812
    Bullet Bob,[p]Boy if that first line isn't an invitation for a Stump Baby story nothing is. :-)

    · Share on FacebookShare on Twitter
  • Mark Backer
    Mark Backer Posts: 1,018
    Chuck,[p]I leave the board for half a day, and I come back to find multiple messages about "how do you smoke sausage?" and "when should I pull my sausage?" and other stuff like it.[p]It's like I can't leave you children alone for a second...
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597

    Bullet Bob,
    i have pulled my sausage at dang near every temperature i could encounter.[p]coldest was in an open biplane at 4500 feet, warmest was during a casino floor-show under the lights.[p](i think sausage is the same as hamburger, etc., 160 or so is 'done)
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • GrillMeister
    GrillMeister Posts: 1,608
    BurtonGarlicSausage.jpg
    <p />Bullet Bob,[p]I always smoke my sausage for about an hour or so at 275 with a couple chunks of hickory wood. I smoked some last night and when I checked it with my thermapen it was about 190, but it was not dried out, but rather it had a nice texture without being greasy.[p]I do use a raised grid. This pic is my small with another grid sitting on a cake pan circle.[p]Cheers,[p]GrillMeister

    Cheers,

    GrillMeister
    Austin, Texas
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Thanks to all and after re reading my post, that is some funny s**t!!!!!
    · Share on FacebookShare on Twitter

Categories