Smoker / Sausage ?

[dschoemaker]

Ok, now that I have successfully tackled fresh sausage, my thoughts have turned to cured/smoked sausage.  The primary question that I have is my current smoker, Weber Smoky Mountain, ok to smoke a Kelbasa type sausage?  How do you control the temps?

Thanks

Dave

 

[bmudd14474]

Yes you can smoke in the WSM. To control the temps you only use a few coals instead of alot like normal. That should keep the temps down. Just experiment and you will find what works.

 

[diggingdogfarm]

Ok, now that I have successfully tackled fresh sausage, my thoughts have turned to cured/smoked sausage.  The primary question that I have is my current smoker, Weber Smoky Mountain, ok to smoke a Kelbasa type sausage?  How do you control the temps?

Thanks


Dave

I cold smoke the sausages in the smoker with an A-Maze-N smoke generator, then finish them by "steaming" on a rack in a roasting pan (with a little water in the bottom) at 160-165 degrees until the desired internal temperature is reached.


~Martin

 

[dschoemaker]

Seems like a plan now off to the Amazin Smoker site to get a new toy.

Dave