Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. colorado john

    Question re: smoking fresh sausages

    Thanks. I read a good review about Pitmaster's Choice too. I just bought a "sweet mix" of apple, cherry, maple and peach chips for smoking baby back ribs (and a fryer) tonight. Will plan to report back with our impressions of it. Still experimenting with a lot of different things, and having a...
  2. colorado john

    Question re: smoking fresh sausages

    Thanks Jimmy. Will try to avoid going beyond the 165 next time.
  3. colorado john

    Question re: smoking fresh sausages

    Hi Joe. I actually buy the sausage at a local butcher. I'm not sure what they do as far as adding water to it. I didn't see a lot of fat loss, though there was, of course, some. I will look forward to trying a longer, lower temp (maybe 180 or so vs 225) approach and see what happens. Thanks...
  4. colorado john

    Question re: smoking fresh sausages

    I guess you could say an earlier comment got me a tad concerned :) The longer time at lower temp will also help avoid the shriveling?
  5. colorado john

    Question re: smoking fresh sausages

    Thanks. So is it better flavor/texture/etc. to smoke them slower (+/- 4 hours at 180) versus faster (+/- 2 hours) at, say, 225?  
  6. colorado john

    Question re: smoking fresh sausages

    Thanks again. I used apple. I just did them this afternoon. Did about 1 1/2 hours of smoke and just over 2 hours cook time (at 225) to get the IT to 175. Tried the Polish and it was wonderful, though a touch wrinkled despite putting them in cold water right out of the smoker. Really appreciate...
  7. colorado john

    Question re: smoking fresh sausages

    Thanks so much for that reassurance, I was hoping it would work since its not a whole lot different from doing them on the grill (if you keep your temp up). Any suggestions on the amount of smoke to use? I was thinking of giving them an hour's worth.
  8. colorado john

    Question re: smoking fresh sausages

    Thanks much for the reply. Will definitely be careful not to let them get to room temp prior to cooking.
  9. colorado john

    Question re: smoking fresh sausages

    Thanks. Didn't realize same day eating was a key. I definitely don't want to take a chance on food safety.  
  10. colorado john

    Question re: smoking fresh sausages

    Hi all. I just bought a few fresh Polish and German sausages from my local butcher to try in my electric smoker (MES 40"). I've never cook-smoked fresh sausage before so I am hoping to get tips from those of you who have. Any ideas or suggestions? Thanks in advance.
  11. colorado john

    New member - hello from Parker, CO

    Hi FlipHyzer. Thanks a lot for the note. It has been a good winter to have a smoker/BBQ going here in the front range, no? All the best
  12. colorado john

    New member - hello from Parker, CO

    Hi S2K9K. Thanks much. Happy smoking!
  13. colorado john

    New member - hello from Parker, CO

    Thanks Kat. Will do!  
  14. colorado john

    New member - hello from Parker, CO

    Thanks for the warm welcome, Brett. Looks like you are just down the road from me a bit. I'd be happy to send along the recipe if you like - I found it online and we thought it was outstanding. Has extra sharp cheddar, Gouda, cream cheese and Parmesan. How could it not be good? :)  
  15. colorado john

    New member - hello from Parker, CO

    Greetings all. Look forward to learning more about smoking. Recently bought a 40" Masterbilt Electric Smoker and have been having fun experimenting. :)  Food items done in the smoker so far: Rump roast, spare ribs, Texas hot links (cured), whole chickens, four-cheese mac n cheese, baked...
Top Bottom
Back
Clicky