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Smoked sausage tiempos

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Powak
Powak Posts: 1,391
in EggHead Forum
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. 
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  • lkapigian
    lkapigian Posts: 10,767
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    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 
    Visalia, Ca @lkapigian
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  • Photo Egg
    Photo Egg Posts: 12,110
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    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?
    Thank you,
    Darian

    Galveston Texas
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  • Powak
    Powak Posts: 1,391
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    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.
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  • Powak
    Powak Posts: 1,391
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    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.
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  • WeberWho
    WeberWho Posts: 11,030
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    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!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Powak
    Powak Posts: 1,391
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  • Photo Egg
    Photo Egg Posts: 12,110
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    Looks awesome. I can almost hear the crack of the casing. Beautiful man.
    Thank you,
    Darian

    Galveston Texas
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  • Powak
    Powak Posts: 1,391
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    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.
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  • caliking
    caliking Posts: 18,731
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    I like the look of your sausage.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Pcalvit
    Pcalvit Posts: 1
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    Really new to BGE Forum. What kind of temp meter is that and about what do they cost
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  • Langner91
    Langner91 Posts: 2,120
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    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!
    Clinton, Iowa
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