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Grilling sausages high in the dome

Powak
Powak Posts: 1,412
in EggHead Forum
I'm about to grill some bratwurst and 1/2" thick bacon would high in the dome on the pswoo2 d-ring extender work good on this? Direct or indirect?
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  • johnmitchell
    johnmitchell Posts: 7,364
    I like to do my sausages indirect at about 350 dome, they get a good color and have a great snap..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Foghorn
    Foghorn Posts: 10,227
    I prefer indirect for bacon, but raised direct for brats - but that may just be me.

    If I were to cook both at the same time, I would go indirect with a drip pan (there will be a lot of fat dripping and it can ignite) at about 325 or so.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Powak
    Powak Posts: 1,412
    Sounds good. Thankyou
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  • Powak
    Powak Posts: 1,412
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Powak said:
    I'm about to grill some bratwurst and 1/2" thick bacon would high in the dome on the pswoo2 d-ring extender work good on this? Direct or indirect?
    grilling in direct.  roasting is indirect.

    you can roast nicely.  no spattering or splitting and no chasing them around as one cooks faster than another.

    but you won't get much in the way of grill marks or some hard browning from the direct heat.

    i would go raised direct to control the grilling, or indirect at grid level for roasting.
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  • westernbbq
    westernbbq Posts: 2,490
    I cook sausages indirect every time.  On rig extender on top of ar with spider stone drip pan down below.  Evenly browned not too charred juicy sausages every time.  
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  • Powak
    Powak Posts: 1,412
    westernbbq said:
    I cook sausages indirect every time.  On rig extender on top of ar with spider stone drip pan down below.  Evenly browned not too charred juicy sausages every time.  
    What do you run for temps?
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  • westernbbq
    westernbbq Posts: 2,490
    I think around 350 to 400
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  • Focker
    Focker Posts: 8,364
    edited July 2016
    Good stuff when you can see the fat bubbling under the casing, slight charring, and not having the juices squirt out.

    Looks like you left those on too long.

    Warmest regards,
    Honest Abe
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Powak
    Powak Posts: 1,412
    Focker said:
    Good stuff when you can see the fat bubbling under the casing, slight charring, and not having the juices squirt out.

    Looks like you left those on too long.

    Warmest regards,
    Honest Abe
    I definitely did. I like the char get direct a little better. Next time I'm going to try raised, extended, direct.
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