Smoke Sausage

[recce43]

what temp and wood do you use? how long do you smoke it for?

[Alberta Bigbore]

PM buckmaster...he smokes alot of Sausage.

[Dadirk]

Over the years we have changed a few things but in recent times we have used nothing but fruit wood. Apple or chokechery, and as far as temp and time 170 deg for 4 hours seems to work for us

[recce43]

ok i use alder but always looking for new ways and flavours

[recce43]

PM buckmaster...he smokes alot of Sausage.

sounds alittle dirty lol

[Alberta Bigbore]

he is. But he makes his own sausage and good jerky too. Just if he invites you over.... close the garage door before his neighbor Alvin shows up. Oh Lord.

[BlackHeart]

At this time of year, I would just put smoke into them and not turn on the heating element. Just did some. 4hrs cold smoke adds a good smoke flavor. Longer starts to dry them out. I bake them in the oven afterward. Check my thread on it for more.

[madatter]

At this time of year, I would just put smoke into them and not turn on the heating element. Just did some. 4hrs cold smoke adds a good smoke flavor. Longer starts to dry them out. I bake them in the oven afterward. Check my thread on it for more.

+1
I use a bit of heat,lowest setting on my Bradley is 120.
Having dry casing before smoking very important.
2 or 3 pucks of usually hickory is all I ever need,you want more smoke use more.
I'm not trying to cook it just get it to take the smoke.