I've got a wide variety Tommy Moloney's sausages:
Chicken & Apple (5 lb)
Spicy Italian (1 lb)
Irish Whiskey (1 lb)
Mild Chorizo (1 lb)
Stout and Onion (1 lb)
I'm looking for some suggestions as to how to smoke these and whether all of them should be smoked or whether some should be prepared in another way. I've got hickory, cherry, alder, apple, sugar maple and Jack Daniels Oak barrel wood. Initially I was thinking the Chicken and Apple, Irish Whiskey amd Stout and Onion should definitely be smoked, perhaps with apple or sugar maple. The spicy Italian and Mild Chorizo I was thinking that perhaps they should just be grilled.
I could use some suggestions on how to prepare and since all of it was frozen to start with, can I smoke it all and then freeze for later with good results?
Chicken & Apple (5 lb)
Spicy Italian (1 lb)
Irish Whiskey (1 lb)
Mild Chorizo (1 lb)
Stout and Onion (1 lb)
I'm looking for some suggestions as to how to smoke these and whether all of them should be smoked or whether some should be prepared in another way. I've got hickory, cherry, alder, apple, sugar maple and Jack Daniels Oak barrel wood. Initially I was thinking the Chicken and Apple, Irish Whiskey amd Stout and Onion should definitely be smoked, perhaps with apple or sugar maple. The spicy Italian and Mild Chorizo I was thinking that perhaps they should just be grilled.
I could use some suggestions on how to prepare and since all of it was frozen to start with, can I smoke it all and then freeze for later with good results?
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