mcoppin
Newbie
- 21
- 10
- Joined Mar 11, 2007
When you smoke your sausages, do you smoke them until they are totally cooked (165 degrees), cold smoke or something in between? I had seen some pics on this site where someone had done a 4-5 hour smoke, but they did not look fully cooked. I remember growing up and having smoke sausage that was partially cooked in the smoking process, but you had to cook before eating.