Sausage Smoking

Discussion in 'Sausage' started by gotolas, Jun 29, 2012.

  1. Greetings, all.  I've been "smoking" for 20 years but never once did Da Wife ask me to smoke raw brats and Italians and I have no clue on how long they should stay on.  I use a vertical charcoal smoker (the kind that looks like a shoebox on end, with wheels) and the front loading door and three pull-out shelves.  I'm an experienced user but not on this so I thought I'd see what you have to say.  Thanks in advance and Keep On Smokin'.
    Last edited: Jun 29, 2012
  2. diesel

    diesel Smoking Fanatic

    I like to take them to 150 IT. Check the IT and when it hits 150 sacrifice one and see if it is done enough for you.  But 150 is a safe temp.
    Last edited: Jun 29, 2012
  3. I probably wasn't clear , , , I'm good on the temp but I'm cooking them while cooking other things and wanted to know if someone had a good ballpark figure on roughly how long they take so I know when to put them in relative to the other meats I'm cooking.  Any help would be appreciated.  Thanks again.
  4. badbob

    badbob Smoke Blower

    Hello GOTOLAS, .There was a post 2 days ago "Smoking Johnsonvilles". It said 1 to 2 hours with 1.5 being the average . If you search that thread there is plenty of info to answer your questions.
  5. s2k9k

    s2k9k AMNPS Test Group

    I see this is your first post here, would you do us a favor and go to "Roll Call" and introduce yourself so we can get to know you and give you a proper welcome, Thanks!

Share This Page