Keystone
Knows what a fatty is.
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.
Smoking boudin?
- Thread starter Keystone
- Start date
Indirect on the Weber is the way to go. Too hot and it will burst on you. It dries the skin up nicely.
David
David
Tiger fan
Knows what a fatty is.
Be very careful smoking boudin, it is addictive as nicotine!
caseydog
somebody shut me the fark up.
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.
CD
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.
CD
Cheftiger
Wandering around with a bag of matchlight, looking for a match.
Keystone
Knows what a fatty is.
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...
