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Oak, Hickory, Mesquite?

post #1 of 6
Thread Starter 

For my first venison/pork sausage smoke (actually first smoke ever) , what flavor wood should I use?  I'll be using pellets

in either a diy venturi or my A-MAZE-N tube smoker.

post #2 of 6
Welcome to the madness! Sausage making is a very rewarding venture that pays for itself in many ways.


For smoke, I'd recommend Oak or hickory. Mesquite is too strong for sausage IMO.

If you haven't purchased yet, I'd highly recommend the Amazen tube for smoke. Good clean burn with the tube. I tried to make a few venturie types and needed up with white smoke, not the clean clear/blue smoke.
post #3 of 6
Thread Starter 

Thanks, I already have some hickory pellets and I did pick up a tube smoker at Cabela's.  Now I have to get to  work on the recipe.

post #4 of 6
Quote:
Originally Posted by nunantal View Post
 

Thanks, I already have some hickory pellets and I did pick up a tube smoker at Cabela's.  Now I have to get to  work on the recipe.

 

Good luck with your maiden smoke!  Looking forward to seeing the qview.  Agree with Cranky that oak or hickory is probable best for sausage.

 

Red

post #5 of 6

N, I concur with the others ,don't use the mesquite on your sausage ,keep us posted as to your results !

post #6 of 6
Quote:
Originally Posted by CrazyMoon View Post
 

N, I concur with the others ,don't use the mesquite on your sausage ,keep us posted as to your results !


I agree as well, my mix is a little different , a combination of hickory, cherry and apple depending on what we have in. majority of time it is is hickory.

 

keep on smoking,

 

Tom

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