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Sausage Smoking

post #1 of 5
Thread Starter 

Greetings, all.  I've been "smoking" for 20 years but never once did Da Wife ask me to smoke raw brats and Italians and I have no clue on how long they should stay on.  I use a vertical charcoal smoker (the kind that looks like a shoebox on end, with wheels) and the front loading door and three pull-out shelves.  I'm an experienced user but not on this so I thought I'd see what you have to say.  Thanks in advance and Keep On Smokin'.

post #2 of 5

I like to take them to 150 IT. Check the IT and when it hits 150 sacrifice one and see if it is done enough for you.  But 150 is a safe temp.

post #3 of 5
Thread Starter 

I probably wasn't clear , , , I'm good on the temp but I'm cooking them while cooking other things and wanted to know if someone had a good ballpark figure on roughly how long they take so I know when to put them in relative to the other meats I'm cooking.  Any help would be appreciated.  Thanks again.

post #4 of 5

Hello GOTOLAS, .There was a post 2 days ago "Smoking Johnsonvilles". It said 1 to 2 hours with 1.5 being the average . If you search that thread there is plenty of info to answer your questions.

post #5 of 5
Quote:
Originally Posted by GOTOLAS View Post

Greetings, all.  I've been "smoking" for 20 years but never once did Da Wife ask me to smoke raw brats and Italians and I have no clue on how long they should stay on.  I use a vertical charcoal smoker (the kind that looks like a shoebox on end, with wheels) and the front loading door and three pull-out shelves.  I'm an experienced user but not on this so I thought I'd see what you have to say.  Thanks in advance and Keep On Smokin'.

 

I see this is your first post here, would you do us a favor and go to "Roll Call" and introduce yourself so we can get to know you and give you a proper welcome, Thanks!

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