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New to smoking sausage....

post #1 of 10
Thread Starter 

I know this question has been asked before, but I am getting lost in all the threads as for what to do.

 

My sons birthday is this weekend.  I was going to smoke some ribs in the vertical smoker for the event. (I will be using propane instead of charcoal for the smoke to more easily control the temps)  

 

Then my wife asked me me to smoke some sausage (we get great smoked sausage from a local bbq place near us).

 

The question is, can I do both at the same time?  

 

I am not going to be making my own sausage so it would be some store bought brand.  I am guessing that it won't be cured, and am assuming there is no way to cure it once it has already been made into a sausage.

 

What would be the best way to go about doing this?

 

Or

 

Should I skip the sausage altogether?  I don't want anyone getting sick.

post #2 of 10
You can cook both at the same time. The sausage will be considered hot smoked when smoking with the ribs at around 225 to 275 degrees. uncured sausage need to reach 140 degrees in 4 hrs to be safe. Should take about 1 hr to finish the sausage to160 while cooking the ribs. so I would do the sauage farther into the rib smoke so they get done close to the same time....
post #3 of 10
Quote:
Originally Posted by boykjo View Post

You can cook both at the same time. The sausage will be considered hot smoked when smoking with the ribs at around 225 to 275 degrees. uncured sausage need to reach 140 degrees in 4 hrs to be safe. Should take about 1 hr to finish the sausage to160 while cooking the ribs. so I would do the sauage farther into the rib smoke so they get done close to the same time....

yeahthat.gif X2 Boykjo has you covered. 

 

Good luck and Tell your boy to have a great Birthday from all of us here at SMF!!!!  

 

A full smoker is a happy smoker 

 

DS

post #4 of 10
Thread Starter 

Thanks guys, appreciate the help!  One more question if I may....since I'm using a vertical, would you put the sausage above or below the ribs?  I was thinking below since they would be going in last, and I would think you wouldn't want any potential drippings to land on the almost finished ribs.

 

Any suggestions on a good type of sausage to use?  Italian? Polish? Something else?

post #5 of 10

I would go under the ribs IMOH

 

DS

post #6 of 10

I agree with boykjo 

I would also put them under the ribs 

As far as what kind, I would do a mix of a few kinds. not sure how many people will be attending or If your doing sausage on a bun. I would go  Polish....no wait Italian... no Polish. crap they both sound good and are really good when smoked 

I guess thats why I would go with a few different kinds, It's because I want to offer a variety...Yeah thats it. it has nothing to do with the fact that I can't make up my mind LOL Ask your wife what she wants (extra points) 

 

Sorry for not helping, 

Hope you have an amazing day and I am sure what ever you choose will turn out great 

keeps us posted on how it turns out 

 

Kitt 

post #7 of 10

I can't add anything to what already has been said except. Enjoy your smoke.....:439:

post #8 of 10
Thread Starter 

Well just wanted to report back that everything turned out great!  I am sorry I have no Q-view this time, with all the running around I simply didn't have the time for it.

 

The sausages took a little longer than I expected but still within the proper time frame and temp, so it worked out just fine.  Under the ribs was the proper place, but also less heat.  That changed once I pulled off the ribs and moved everything up.

 

I ended up using babyback ribs, using the 2-2-1 method, then pulled them off, sauced and finished them on the weber per my guests requirements to cook the sauce on.  Probably not how I would have them for myself, but everyone raved about them.  Sausages were good too, but I only had half a mild italian one, as I had too much other stuff lol.  I did mild italian, polish, and cheddar and beer brats.

 

I bought buns but noone wanted them.  Only a few people had sausages.  Tonights dinner, leftover sausages and ribs! yum!

post #9 of 10

Glad to hear that everything turned out great. 

 

A full smoker is a happy smoker

 

DS
 

post #10 of 10

:th_What_NO_QVIEW:............................:rules:....We have rules about pics around here...

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