?? Smoke Sausage ??

Mickey · September 2010

I always grill sausage on the egg. But can remember my dad smoking sausage on a bbq hooded grill for what seemed like all day -- they would get real dry (but good).
Anyone smoke on the egg?

Humphrey Chimpden Earwicker · September 2010

absolutely.

don't let them go over 165 if fresh and they won't dry. it isn't the cooking method that dries the food, it's the temp the food hits that does it.

try hot smoking, which is easier (and, well, cold smoking won't cook them anyway actually), say 225f until 165 in the center. won't take all day. hour or two at most.

Bacchus · September 2010

Fatties are fresh sausage rolls that many of us smoke on our Eggs. It doesnt take that long, maybe 90-120min at 250ish.
Some Eggheads make and cure sausage then smoke it.

Humphrey Chimpden Earwicker · September 2010

kielbasa which is hot smoked to 150, and then reheated at a later time by roasting or grilling.

these are brats being hpt smoked also...

took them to 140-145, then plunged in ice water. grilled within the week until cooked and colored.

...just because i am avoiding a deadline and in denial... here's a cold smoke set-up which i copied from someone, maybe ClayQ?

but that's fer doin' bacon...!

and home cured ham

neither of which anyone asked about... :laugh:

2Fategghead · September 2010

I liked lookin at it.

Tim

Humphrey Chimpden Earwicker · September 2010

http://www.youtube.com/watch?v=u2ALsvU50wQ

2Fategghead · September 2010

Oh My! :ohmy:

BigA · September 2010

do you have a recipe for fatties??

Bacchus · September 2010

yep, Fattie = Jimmy Dean(or other brand) sausage roll/chub(1-2#), smoked until 140-150deg internal. As an option you can stuff with cream cheese, jalepeno's, or anything you want. I prefer them plain, as the leftovers are more versatile. But the stuffed version is beeter for snack/appetizers.
IMO, there is no quicker or simpler smoke cook. Cut off the wrapper and toss it on the egg, indirect 250ish.

Richard Fl · September 2010

Would have tried these on a BGE, but the Xlrg did not exist at the time.

Mickey · September 2010

St!ke help me here but (this has been 40 years)but they were very dry. Was that because then people thought it had to be real dead to be safe or just the way you cooked them?
If I went past the 165 to ??? they would be dry, but would they be good?????????

Smokin' Stogies · September 2010

My butcher has fresh kilbasi that I regularly smoke. I smoke them at 225 dome until they get to 140-145 internal. They are to die for with some Colemans English Mustard!!! Yum. Give it a try!

Humphrey Chimpden Earwicker · September 2010

depending on how much fat is in them, past 165, yeah, they can get really dry.

i'm betting the reason they were dry is a combination of things... i'm sure dad didn't use a thermometer to check them. plus, grandma always liked her pork at 180, thinking they were all gonna die from trichinosis.

they are fine at 140-145. might want them a little more done, say 150. but over 165 is blasphemy.. :laugh:

i'm sure dad didn't have a dome thermometer either, and didn't have any idea how hot the fire was.

forget time, go by temp. call it 150-155 and you'll be good to go. running at a dome temp of 200-225 will give you the longest smoke time (unless you can handle 180 dome temp. that would take a few hours to get the sausage to 155)

Mickey · September 2010

Capt. Peppermill I think you are correct on all counts. Beer had more to do with grilling than time or temp years ago(some things do not change).
Ok now to try smoking sausage this weekend.

?? Smoke Sausage ??

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