how long? how hot?

shaggy smokes

Smoke Blower

Original poster

Apr 22, 2014

142

11

LeRoy, NY

• Apr 27, 2014

• #1

Sausage how long and how hot if you throw some on the smoker. Well really how long because I'm going to have chicken going too

 

pineywoods

SMF Hall of Fame Pitmaster

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Mar 22, 2008

28,851

3,940

Florida

• Apr 27, 2014

• #2

Normally between 1 and 2 hours if your talking store bought sausage depending on thickness and smoking in the 225 range

 

shaggy smokes

Smoke Blower

Original poster

Thread starter

Apr 22, 2014

142

11

LeRoy, NY

• Apr 27, 2014

• #3

Yeah like some hillshire farm or Italian sausage from store. So 2 hours and it will def be edible?

 

pineywoods

SMF Hall of Fame Pitmaster

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Mar 22, 2008

28,851

3,940

Florida

• Apr 27, 2014

• #4

Yes prolly more like hour and a half at around 225

 

Last edited: Apr 27, 2014

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Apr 27, 2014

• #5

Most store bought is all pre-cooked if you check, so you can feel safe at any temperature.

 So pull it when you are happy with it.  I usually just throw it in and cook it while the chicken cooks. And usually at least one link disappears while cooking, much like the hot fries from the drive thru or the hot loaf of bread from the grocery does on the way home.

I blame mice, although I have yet to see one in the car!

 

shaggy smokes

Smoke Blower

Original poster

Thread starter

Apr 22, 2014

142

11

LeRoy, NY

• Apr 27, 2014

• #6

What about some Italian that's not pre cooked? Check the arm rest for the mice

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Apr 27, 2014

• #7

Then Pineywoods had ya, I think the IT is either 150 or 155 for sausage. Sausage cooks fast so you'll not have problems.

 

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Apr 28, 2014

• #8

If the Italian sausage is "fresh" and not cooked, another way to prepare them is to simmer them in a combo of onions and beer.  Just cut up some onions and put them in a pan.  Then put your Italian in the pan.  Pour some beer in there until the level is close to covering the Italian.  Simmer for 20 minutes or so and then you can put them by the chicken when the chicken is just about done.  This gives the Italian a nice grill finish. Reinhard

 

shaggy smokes

Smoke Blower

Original poster

Thread starter

Apr 22, 2014

142

11

LeRoy, NY

• Apr 28, 2014

• #9

I grill sausage all the time just wondering with a smoker. When you talk about simmering in a pan do you mean on the smoker?

 

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Apr 28, 2014

• #10

IMG_0012.jpg

• reinhard
• Apr 28, 2014

IMG_0013.jpg

• reinhard
• Apr 28, 2014

IMG_0014.jpg

• reinhard
• Apr 28, 2014

IMG_0018.jpg

• reinhard
• Apr 28, 2014

I usually simmer fresh polish or fresh brats in beer and onions on top of the stove and then move them to the grill.  Foam and Pineywoods got it right as far as their methods also.  Once the internal is around 155 they are good to go.  Reinhard

 

Last edited: Apr 28, 2014

shaggy smokes

Smoke Blower

Original poster

Thread starter

Apr 22, 2014

142

11

LeRoy, NY

• Apr 28, 2014

• #11

Nice looking. I think my try them in the on the smoker in beer peppers and onions