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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-25-2014, 07:04 PM
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#1 |
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is one Smokin' Farker
  Join Date: 09-14-13
Location: Hickory, NC
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Tips on smoking sausages...
Gonna be smoking my first sausages tomorrow, alongside my butt. I have no way to hang them so my questions are...(1) how long should I smoke them in the 250-260 range? (2) should I probe for temp? (3) should I flip over halfway through the cook?
For this test run, I picked up a cheap pack of Johnsonville hot Italian sausages...so if I screw up no quality sausages would be wasted.
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**Brad** Old Country Smokehouse; Pit Barrel Cooker; WSM 22; Weber OTG 22; [COLOR=Blue][COLOR=Black]36"[/COLOR][COLOR=Black] Blackstone griddle; [/COLOR][B]BLUE[/B][/COLOR] Thermoworks Smoke; [COLOR=Blue][B]BLUE [/B][/COLOR]Thermapen; [B]BLACK[/B] Thermopop[COLOR=Red].[/COLOR] |
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02-25-2014, 07:09 PM
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#2 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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If cooking direct, I'd flip, if indirect nope. I pull sausage at 150° F, some pull a bit hotter,
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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02-25-2014, 07:12 PM
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#3 | |
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is one Smokin' Farker
Join Date: 09-14-13
Location: Hickory, NC
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Quote:
__________________
**Brad** Old Country Smokehouse; Pit Barrel Cooker; WSM 22; Weber OTG 22; [COLOR=Blue][COLOR=Black]36"[/COLOR][COLOR=Black] Blackstone griddle; [/COLOR][B]BLUE[/B][/COLOR] Thermoworks Smoke; [COLOR=Blue][B]BLUE [/B][/COLOR]Thermapen; [B]BLACK[/B] Thermopop[COLOR=Red].[/COLOR] |
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