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Keystone 06-15-2013 12:58 PM

Smoking boudin?
Anybody tried doing it? Going to give it a go and was curious about what temps to cook at and for how long? OTG indirect with RO and some apple wood will probably be the fuel.

Swine Spectator 06-15-2013 02:49 PM

Indirect on the Weber is the way to go. Too hot and it will burst on you. It dries the skin up nicely.


Tiger fan 06-15-2013 03:24 PM

Be very careful smoking boudin, it is addictive as nicotine!

caseydog 06-15-2013 03:42 PM

I also smoke mine indirect on the Weber kettle. And, yes, don't rush it, or it will pop, and lose all the juices. 250-300 degrees works for me.

When it is done, you ski will have a nice snap, and you can eat the whole thing, skin and all. It's the only way I cook boudin, anymore.


Cheftiger 06-15-2013 04:08 PM


Originally Posted by Tiger fan (Post 2516949)
Be very careful smoking boudin, it is addictive as nicotine!

Yeah, you right!!

Keystone 06-15-2013 04:17 PM

Done deal, and all I can say is I'm gonna eat just one more and then I'm done, well maybe not, just one more...

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