After some major mods to my little smoker I thought I would try to do some sausage. My wife and I have made our own sausage before with her Kitchen Aid stand mixer but we never had the means to smoke them. I got my Brinkmann Smoke 'N Grill BBQ to smoke at under 150 degrees so... here we go! My wife ground and mixed a polish sausage blend and stuffed them into links. We let them dry overnight in the fridge. The next day I got the smoker warmed up to 150 and got some pecan and hickory chips going. I smoked them at 150 for two hours and bumped them up to 175 slowly over the last hour with a final IT of 155. Then into an ice bath for an hour then set out for a 2 hour bloom. I think for such a small smoker it did ok. I will be making better hanging racks for the next round.
I'll let you know more after they are ready to eat.
I'll let you know more after they are ready to eat.