Smoked sausage tiempos

Powak

Been forever since I’ve smoked some sticks on the egg. So long, I’ve forgotten how long I smoke them for. These ones are fresh and about a solid 1/3 of a pound a piece(chorizo, greek chicken, chicken pesto, Lithuanians and sweet Italian). 2 hours at 250? I do remember I always liked to cook ‘em till about 200 internal - That was fine. Also I’ve got 10 of them and think cooking them on the CGS D grate should put them at the right height. 

lkapigian

no wrong way as it will be smokey no matter, but a "smoked sausage" is done for hours starting low 100-120 gradually bumping every hour till you reach an IT of 145-150 ish, quick chill store or reheat.........this will get you better particle definition and a snappy casing ......a sausage you can later add to dishes for flavoring........just cook them gently no matter, people tend to cook sausage way to hot and fast ..........My 2 Cents 

Photo Egg

Powak said:

Been forever since I’ve smoked some sticks on the egg. So long, I’ve forgotten how long I smoke them for. These ones are fresh and about a solid 1/3 of a pound a piece(chorizo, greek chicken, chicken pesto, Lithuanians and sweet Italian). 2 hours at 250? I do remember I always liked to cook ‘em till about 200 internal - That was fine. Also I’ve got 10 of them and think cooking them on the CGS D grate should put them at the right height. 

Photos?

Powak

Photo Egg said:

Powak said:

Been forever since I’ve smoked some sticks on the egg. So long, I’ve forgotten how long I smoke them for. These ones are fresh and about a solid 1/3 of a pound a piece(chorizo, greek chicken, chicken pesto, Lithuanians and sweet Italian). 2 hours at 250? I do remember I always liked to cook ‘em till about 200 internal - That was fine. Also I’ve got 10 of them and think cooking them on the CGS D grate should put them at the right height. 

Photos?

I’ll take some in a little bit before sticking them in the egg.

Powak

Definitely, probably the wrong use for my new Meater+ but wanted to give it a whirl since I just got it. Says it’ll be done in a half hour, don’t think so Tim but probably not too far off.

WeberWho

Powak said:

Says it’ll be done in a half hour, don’t think so Tim but probably not too far off.

Love the reference!

Powak

Photo Egg

Looks awesome. I can almost hear the crack of the casing. Beautiful man.

Powak

Photo Egg said:

Looks awesome. I can almost hear the crack of the casing. Beautiful man.

Thank you. Man they’re wicked good little dry because of the low fat content and because I overcooked em on purpose but the Meater without a doubt would’ve had me serving at a perfect temp. Next time.

caliking

I like the look of your sausage.

Pcalvit

Really new to BGE Forum. What kind of temp meter is that and about what do they cost

Langner91

Meater+ is $99.  They have a slightly cheaper version and they have a four probe block that is more expensive.

If you have a cheap/old/extra phone or tablet, the cheaper version would be fine.  If you only have one device with bluetooth and wifi, the Meater+ is handy (extended bluetooth range).

The phone app is pretty good!