Sausage at 225-250

[Three B's]

I’m going to try smoked cream cheese this weekend and have a couple of brats and chicken sausages I was going to grill but I’m wondering if I can throw them in with the cheese or if the temp will is too high?

 

[drunkenmeatfist]

I would assume that 225 would be too high for the cream cheese, not the sausages.

 

[SmokinEdge]

Cream cheese at 225* is pointless.

 

[chef jimmyj]

Sausage at 225 but the Cream Cheese, any cheese actually, is best smoked for 2 to 4 hours, at temps under 80°F. Can you generate smoke without firing up your smoker?...JJ

 

[Three B's]

There’s actually several posts around on hot smoking cream cheese, one here even

Hot smoked cream cheese

I can’t take credit for the idea, recently read about this...hot smoked cream cheese. Two hours of hickory smoke at 250 degrees. Haven’t tasted yet but smells out of sight!

www.smokingmeatforums.com

 

[chef jimmyj]

Three B's I did not see that post and learned something new. Thanks for posting. Go ahead and add the sausage. They should reach 165 and cooked in 1 to 2 hours...JJ

 

[SmokyMose]

I was about to agree with JJ 'til I saw that post.
Who'd a thunk it?

 

[Three B's]

Thanks everyone, I'll post up tomorrow on the progress.

chef jimmyj I don't think I can get my smoker low enough to do regular cheese which is a huge disappointment (215 is about the lowest especially as the weather heats up). I have not modified my regulator or anything so maybe if I put a needle valve on I could do something lower I don't know.

 

[Three B's]

Cream cheese and sausage worked out great. 1.5 hours at 225ish with Apple wood and another 45 mins for the wings and sausage. I tried one portion plain and another with some Cajun seasoning, I think the plain on some crackers is my preference. It’s so easy and delicious, I will definitely be doing it more often.

 

[chef jimmyj]

Take a look at the AMNPS Pellet Maze. You can burn Dust for low temp cheese smoking. That is as long as the ambient temperature is below 80°. Or burn pellets to generate smoke for Bacon or Cured Sausage. It is great when you need low temps...JJ

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[Three B's]

Thanks chef jimmyj I would never have thought about something like this. I was debating trying to modify mine or buy an electric but this is perfect and a cheap investment to give it a shot.

 

[chef jimmyj]

If you are going to make a Cured Sausage, Kielbasa, Andouille, the Smoking temps need to run between 130 and 170, to avoid melting out the fat. The MAZE does not burn well in a Gasser, not enough O2, but an adjustable 1500W Electric Hot Plate will easily give the temps you need...JJ