Serves: 6-8 Prep time: 8 hours Cook time: 4 hours I find that I can smoke more sausage when they are on racks, particularly when I do storebought fresh Italian sausage like these. They might not have the same snap that grill sausage casings have, but they are still fairly similar.I have a Camp Chef Smoke Vault 24″ gas smoker. Thank you! (Photo courtesy of Traeger) Print Recipe. I started 7 hours ago with a 8 pound pork but shoulder. Using a Traeger to smoke sausage is an easy way to get flavorful, smoky sausages. Any wood will produce great results but I usually use hickory for smoking sausages.After about 3 hours the sausages should reach 165F and will take on a wonderful reddish colour and be slightly shriveled. I really love the smoky flavour and never find it overpowered. You will find a section below to specifically ask the powers that be at MAK ,Memphis and BBQ’ers Delight but general discussion of these fine companies should happen here. I do that all the time and it is great for soups, jambalaya and moreSWEET! Easy to prepare and cooking only involves starting the grill, putting them inside, and setting a timer for ninety minutes. Internal temp was around 200-205. Bag) I love my Traeger Grill. i smoked the sausages at 200 degs for 2 hours, turned them, than 1 more hour at 240, sprayed with applejuice about every 30 mins. Thanks!I smoke mine for 2 hrs @ 200 tops just to get the flavor, then finish on a charcoal grill, the char becomes amazing. You will find a section below to specifically ask the powers that be at MAK ,Memphis and BBQers Delight but general discussion of these fine companies should happen here.At Pelletsmoking.com we are very lucky top have great cooks that post wonderful recipes. and still have smoke.First of all, thanks for this wonderful post. That is why I focus more on the internal temp than a cooking time. Learn more about them, read reviews, and compare prices amongst different models here: What Recipes Can You Use Smoked Tomatoes In? Welcome to the general discussion area....Talk or share anything pellet related. Easy to do in a Bradley, Big Green Egg or any other smoker.Set the smoker for 250F and get it smoking with the wood chips/pucks.Smoke for 3 hours or until the internal temperature is 165F. Bacon is magical. Have a great day smoking! One of my smokers generate the heat from the wood (it is a pellet smoker) so there is no choice but smoke the whole time. Thanks!Enjoy! You are right, it’s all a learning process. They are also great in a bun, or sliced and used in soup, jambalaya, chili and so many other dishes!Leave a comment and let me know how it turned out. The advice I received was to always have them hanging freely and ensure they were not touching each other. I have a masterbuilt 30 in electric smoker. Sounds like there will be some good eats later!Hey I’m new to smoking, and am looking to do some sausage. Same theory as long as it gets to 155-160 internal?Great post, I look forward to your reply and additional tips.I do not bathe the sausage in cold water, as we often eat them right away. Smoking these produces amazing results and they only take 3-4 hours. They were cooked and juicy. On those days I go to the supermarket and pick up a few pounds of fresh Italian sausage. I carefully pressed the sausage out into a 1/4 inch thick flat about 8 inches wide and 16 inches long or so.
Fire away....(no pun intended) This is the main event. the peppers were in there for the last hour and i sprayed them with applejiuce on the inside also.
I serve them with a smoked tomato chili sauce.Also, I think I can maintain smoke with my Masterbuilt at 200. Either way, it’s a learning process and I’m excited to eat some.Yes, I have noticed that my pellet grill usually cooks the sausages more quickly. thanks for the info, and DUTCH gave me info on smoking the peppers. They were both up to 160 internal in under an hour. Unless my thermometer is way off, I do not understand how you do not overcook them is you smoke for 3 hours.I noticed that after smoking the sausages, the skin seemed to be thick when eating compared to if I just grilled them. Thanks for the kind words.
You can also broil them to finish.
250 degrees for about 2hours 45 min’s. Just LOVE smoked food and smoked sausages!! Make sure that they are not touching each other.Smoke in a smoker set at 250F.
Nominate it!Here is where you can announce where you are competing and then brag or complain about the judging!Here you get redirected to the Big Poppa Grilling Gallery Site where there are already hundreds of cool recipes with step by step directions and photos. It was previously smoked to add flavor, then frozen for storage. Is this normal or was it maybe just the brand of sausage I used?Since writing this recipe post, I have made this many many more times, and I have noticed that the total smoking time required really varies compared to how much meat is in my smoker. Did you try a recipe and it was killer?
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