smoked sausage

the butcher

Just got back from a quick weekend in austin. Ate way too much bbq. One of my favorite items was the smoked sausage. I've never really smoked sausage on my egg so i was wondering what temp, wood, indirect/direct, type of sausage, etc that you may all use.

Hoss

My fave is kielbasa cooked indirect 300-350 dome.There are Too many types to mention and I LOVE most of em. If you want to make your own it is a lotta fun.
http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?sausage

Austin Smoker

the butcher wrote:

Just got back from a quick weekend in austin. Ate way too much bbq. One of my favorite items was the smoked sausage. I've never really smoked sausage on my egg so i was wondering what temp, wood, indirect/direct, type of sausage, etc that you may all use.

If you liked what you had here in Austin, most of the joints here use oak, period. Some will add some pecan as well. Most of the central texas sausage is beef heavy, either all beef or 80% beef and 20% pork.

You can order from many of the more popular joints and they will send you links:

City Market - Luling
http://www.lulingcitymarket.com/ordering.html

Meyer's - Elgin
http://www.cuetopiatexas.com/shoppingcart/index.php

Salt Lick - Driftwood
http://www.saltlickbbq.com/cgi-bin/commerce.cgi?preadd=action&key=998

Kreuz - Lockhart
http://www.kreuzmarket.com/sausage.shtml

Have fun!