Johnsonville Italian sauage smoked

[recoush]

My Camp chef 18" Vault is working very well, today i decided to make the Johnsonville Italian Sausage in the smoker

Used chunks, some apple, cheery and 1 piece Mesquite the only issue is they tightened up.have a snap texture.

the Whole Chicken was yesterday beer can Holder without the beer can :>)

But juicy and smokey red and Delicious for a store bought uncooked sausage these are better then any grilled (technically)

, see photo

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• recoush
• May 28, 2017

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• recoush
• May 28, 2017

 

[SmokinAl]

Oh boy!

They both look fantastic!

Nicely done!

Al

 

[kihler]

How long did you smoke them, what temp?

They look great.

 

[recoush]

the chicken was about 2 hours and the Italian Savage was about trying to remember now about an hour and maybe a little longer. since there is no way as yet to tell the temp is based on the door thermostat tried to keep it at or just below 300 and the sausage at about 250 both with water or Beer in the water

the chicken was the basic dry rub salt pepper cayenne etc nothing on the sausage

wood was cheery and mesquite

tonight i made smoked chops tonight thin rather then thick they only had taken hour to get to 155 used the Neely rub salt pepper brown sugar thyme cayenne and touch of chili powder wife is not big on cayenne so i use more home made chili powder more mild. Likely my wife will complain that they have a kick to them little lingering spice :>) wood was cheery and hickory

My only regret was there was only 2 large butterfly chops dang yummy.

have to find a temp probe that can handle grill smoker any suggestions?

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• recoush
• Jun 2, 2017

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• recoush
• Jun 2, 2017