I am looking at smoking some summer sausages and possibly some Italian Hots, Andouille and Kielbasa. Here are the questions:
What temp should the smoker be?
What internal temp for the sausages?
What do you think the estimated time will be? (i know....it depends....)
I will be getting the sausages from my butcher. Is there anything special I need to have him do?
I will be hanging them from the top rack of my smoker using S-Hooks 2 links per hook. I figure I can put about 10-15# comfortably in the smoker as I have about 2 feet of vertical space from the top rack to the water pan.
Am I missing anything?
Thanks
What temp should the smoker be?
What internal temp for the sausages?
What do you think the estimated time will be? (i know....it depends....)
I will be getting the sausages from my butcher. Is there anything special I need to have him do?
I will be hanging them from the top rack of my smoker using S-Hooks 2 links per hook. I figure I can put about 10-15# comfortably in the smoker as I have about 2 feet of vertical space from the top rack to the water pan.
Am I missing anything?
Thanks