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  1. T

    Poaching loses smoke flavor

    You do lose some smoke flavor but the mouth feel makes it worth it. I cold smoked for 8 hours then poached and they came out really good. I made sure the water was already at 150 to ensure the least amount of time being poached. In theory you should lose the minimum possible amount of flavor.
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    Poaching loses smoke flavor

    I think steaming to finish would be the best bet.
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    Poaching loses smoke flavor

    Don't have the sous vide setup although am considering it. I would give the texture a 8/10 and smoke 8/10. Happy medium. I do think having the water up to temp helped a lot along with the 7 hour smoke.
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    Poaching loses smoke flavor

    Smoked at 115 for about 7 hours and then poached at 160. Came out smoky and awesome. Thanks everyone. Pics of Jambalaya (Sausage only) and sausages.
  5. T

    Poaching loses smoke flavor

    Thanks everyone. Still in the smoker. Will put into poach in a few minutes. I appreciate all of the insight.
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    Poaching loses smoke flavor

    When you poach is it covered or uncovered? Thanks guys! Maybe 1 day I will give advice.
  7. T

    Poaching loses smoke flavor

    Thanks guys. I'm going to try an 8hr cold smoke them poach. Instead of putting in cold water, I'll have the water at 150 to make sure that they don't stay in the water too long. Can't multi day smoke because I'm making Jambalaya today :)
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    Poaching loses smoke flavor

    I wonder how they smoke the sausage in bbq joints without the casings getting tough. They have the secret! Lol
  9. T

    Poaching loses smoke flavor

    It is summer in FL so will definitely check the temps before I put them on tomorrow. Maybe put some ice cold water on the deflector plates to make sure the temp stays low but I've also heard humidity is the enemy of smoke penetration. There is so much info on this subject that it is so hard to...
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    Poaching loses smoke flavor

    I guess I never mentioned I cold smoke for 4 hours using an Amzn tube. Maybe 6 will help? I will probably continue poaching. I know there is only so much smoke that can be absorbed. I have seen people on this forum cold smoke for 12+ hours. I do appreciate everyone's help. So happy to have found...
  11. T

    Poaching loses smoke flavor

    Thank you. Do you think a longer cold smoke could help?
  12. T

    Poaching loses smoke flavor

    Hi all, I know that casing chewyness has been talked about a lot on this forum. Basically I have a Kamado so controlling temps after the cold smoke is not that easy. I have been poaching with good results. The color after blooming turns into that beautiful red and the sausages do have great...
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