Smoked Chicken Sausage

scottn83 · July 2015

I am trying to eat healthy most of the time

. I made some home made chicken and garlic sausages. I have made lots of sausage before but that was BTBGE (before the big green egg) I have never smoked anything have only had the egg for a couple of weeks but thought I would try these sausages and see how it goes but on a search I really didnt see anything on the subject.
Can anyone give me a good ideal of temps times and set up to do this

thanks in advance

johnkitchens · July 2015

I would use my platesetter and cook them indirect. I think you would be fine to cook them at 350 or so.

I would pull them at 165. Remember to post pics!

scottn83 · July 2015

johnkitchens said:

I would use my platesetter and cook them indirect. I think you would be fine to cook them at 350 or so.

I would pull them at 165. Remember to post pics!

thanks i will give it a try and pics will come

scottn83 · July 2015

here is a start the sausages I made today

Griffin · July 2015

Did you put any kind of cure in them? If not, I wouldn't smoke them, at least not the traditional way under 175F. Go 350.

TexanOfTheNorth · July 2015

Griffin said:

Did you put any kind of cure in them? If not, I wouldn't smoke them, at least not the traditional way under 175F. Go 350.

Might also want to cook only what you plan to eat and freeze the others to cook as needed (unless you're planning to eat them all in the next week or so).

hondabbq · July 2015

As @griffin stated you cant smoke at low temps unless there is a cure in the mix.

For fresh sausages (those without CURE added), best to 'cook' them (at 190°+), versus attempting to smoke. Warm smoke temperatures lie within the The Danger Zone (40-140° F), which is the range of temperatures where all bacteria grow very fast.

IF you are attempting to smoke sausages WITH the proper amount of cure, you can start at lower temp (120-130°) for a hour or so to dry them before applying smoke. Alternatively, you can fan-dry them at room temp an hour before placing them in the smoker.

Next step is to raise the temps gradually (140-160°) over the next several hours applying smoke, capping out at 170-180°—much higher than this (190°+) and you'll begin to render fat from the sausages. Sausages are ready when an internal temp is 154°, Some pull it at 152° & let residual heat carry it to the desired temp.

TexanOfTheNorth · July 2015

what @hondabbq said. However, as these are chicken sausages I wonder how the (presumably) much lower fat content would come into play?

scottn83 · July 2015

TexanOfTheNorth said:

Griffin said:

Did you put any kind of cure in them? If not, I wouldn't smoke them, at least not the traditional way under 175F. Go 350.

Might also want to cook only what you plan to eat and freeze the others to cook as needed (unless you're planning to eat them all in the next week or so).

most are already frozen

scottn83 · July 2015

hondabbq said:

As @griffin stated you cant smoke at low temps unless there is a cure in the mix.

For fresh sausages (those without CURE added), best to 'cook' them (at 190°+), versus attempting to smoke. Warm smoke temperatures lie within the The Danger Zone (40-140° F), which is the range of temperatures where all bacteria grow very fast.

IF you are attempting to smoke sausages WITH the proper amount of cure, you can start at lower temp (120-130°) for a hour or so to dry them before applying smoke. Alternatively, you can fan-dry them at room temp an hour before placing them in the smoker.
Next step is to raise the temps gradually (140-160°) over the next several hours applying smoke, capping out at 170-180°—much higher than this (190°+) and you'll begin to render fat from the sausages. Sausages are ready when an internal temp is 154°, Some pull it at 152° & let residual heat carry it to the desired temp.

thanks

Griffin · July 2015

That @hondabbq is one smart cookie. Listen to him and you will do well. I couldn't have said it better. I could have said it, but I was at work and in a rush.

Smoked Chicken Sausage

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