smoking Andouille Sausage

Egghead-Sooner

I recently picked up some authentic andouille sausage I want to use to make some gumbo. I want to smoke it on the egg using the same smoke woods that folks down in the Bayou use for their own sausage. So if any of you have this knowledge I would be very grateful for your help. Happy Eggin!

Fidel

Pecan and hickory are good choices (a combination of them even better), and traditional smoking woods.

Bob V

If it is real andouille it is probably already smoked. Naked Whiz posted a novel technique for cold-smoking here:

http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm
Ingenious! Fire never gets too large, temp held at under 180.

As posted by a prior poster - pecan and hickory are the best. Don't use too much hickory, though, just a taste.

Bob V

Egghead-Sooner

No its not already cooked, but I think I will do a low temp, just under 300 using a cup of pecan and 1/2 cup of hickory chips. I'm expecting my thermaprobe thermometer any day now and will be able to get the sausage cooked to 165 internal.