N00bie -- Help for Sausage

[dewman29]

I am a n00b, about to try my first smoke. I have been doing ribs, chicken, etc, in the oven or on the grill for a while, but just barely got a smoker (for Christmas!) and I am going to try something out for our New Year's party tomorrow night.

I wanted to get my feet wet with some smoked sausage since it seems the easiest. I need help.


I have been reading around -- and apparently the way to go is with a "fattie". Are those the breakfast Jimmy Dean-type sausages or are they the Hillshire Farms pre-cooked polish sausages, or other? I need to go get the right meat in the morning.

Also, I got one of those "El Cheapo" smokers. The Char-Broil H20 & Charcoal smokers. I have read they can be a pain to keep hot -- any ideas?

On the fattie -- do I just throw the meat on and smoke it? Or are there flavorings to add to the meat?

And lastly -- what kind of wood do I buy and where is the best place to get the wood? Do I just soak the woodchips in water and then put them in tin foil and place them on the charcoal brickets?


Anyway -- thanks in advance for any available help on getting me baptized into smoking. I hope my first smoke turns out so we have some smoked sausage for New Years Eve ...


-DewMan

 

[bwsmith_2000]

Dew Man,
First of all, welcome to the SMF. I can tell you that you are embarking on a great hobby that can produce some really outstanding tasting products. Next, be sure to take Jeff's 5 day smoking e course. It will really get you off to a good start.
Regarding the smoked sausage, there's really no rigid structrue. I think most of us use the Jimmy Dean one pound chunk sausage. Although let your mind go crazy .... try different things. But, back to today, be sure to season your smoker to get all that "new" smell out of it. Do this by rubbing the inside with vegetable oil and running a bowl of charcoal with some hickory (or your favorite) chunks or chips through it.
Then, when ready, get the smoker up to temp. While it's heating take the sausage out of the wrapper and it's ready to put into the smoker. I like to put a little BBQ rub on the outside. Also, you can flatten it out, place your favorite condiments (peppers, cheeses or what ever) on it, roll it back up and smoke it. Regarding the fire etc., I use charcoal with two or three hickory chunks on top. Remember, you want a thin blue smoke .... not white billowing. Too much smoke will make it tast bitter (creosote). You can also get chips but I think they burn too quick. Chunks last longer. You can get both chips and chunks at your favorite Walmart, Home Depot or Lowes store.
Keep the smoker temp around 225* or so and smoke the sausage until an internal temp of about 170* (about two to three hours). I use a digital thermometer for measuring both the smoker and internal meat temps. They are generally much more accurate. Good Luck!

 

[richtee]

Welcome to SMf..and stop into Roll call and introduce yerself proper-like. It's worth all the howdees you'll get!

Further advice:

Get lump charcoal if ya can...by far better.

Try apple or hickory or something less potent thnmesquite..that stuff's hard core.

If you smell smoke yer smoking. Don't choke the meat...smoke the meat!

 

[dewman29]

Thanks guys for the help. I will keep you posted on how it turns out.

BTW -- how do I check into Roll Call?

Thx.

 

[flash]

Go to the Roll Call section and introduce yourself