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Oktoberfest Smoke

post #1 of 2
Thread Starter 

Hey All,


I'm having the family over for an Oktoberfest gathering and would like to smoke some german sausages. I've never smoked a sausage before and would love to know what temps and styles you all have achieved success with. Also would love any recommendations on which sausage types to get.


Thank you in advance. 

post #2 of 2

Sausages are easy peasy!  I've smoked everything from brats, Italian, foo foo chicken apple, hot links, you name it.  They all work.  Whether they are uncooked or cooked, I usually put them in the smoker at 225-250F, use any kind of wood that fits my mood, and dry smoke them to an IT of 165F.  They are usually done in less than two hours, give or take a little.      

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