jacksyee Posted September 10, 2010 Report Posted September 10, 2010 I'm going tosmoke some sausage while I do other things - any tips? Is it ok to Smoke at about 225?
Tucker Posted September 14, 2010 Report Posted September 14, 2010 225 is probably good start point. i would think an indirect heat would be best. how did it turn out?
bryan Posted September 14, 2010 Report Posted September 14, 2010 Re: Smoking Sausage I'm going tosmoke some sausage while I do other things - any tips? Is it ok to Smoke at about 225? This is what I use. Meat Smoking Temp & Time aa Type of Meat Smoking Temp Time to Complete Finished Temp Brisket (Sliced) 225°F 1.5 hours/pound 180 degrees Brisket (Pulled) 225°F 1.5 hours/pound 195 degrees Beef Ribs 225°F 3 hours 175 degrees Pork Butt (Sliced) 225°F 1.5 hours/pound 175 degrees Pork Butt (Pulled) 225°F 1.5 hours/pound 190-205 Whole Chicken 250°F 4 hours 167 degrees Chicken Thighs 250°F 1.5 hours 167 degrees Chicken Quarters 250°F 3 hours 167 degrees Whole Turkey 12# 240°F 6.5 hours 170 degrees Turkey Leg 250°F 4 hours 165 degrees Turkey Wings 225°F 2.5 hours 165 degrees Boudin 230°F 2.5 hours 165 degrees Breakfast Sausage 230°F 3 hours 160 degrees Fatties 225°F 3 hours 165 degrees Meat Loaf 250-300°F 3 hours 160 degrees Meatballs (2") 225°F 1 hour 165 degrees Spare Ribs 225-240°F 6 hours 172 degrees Baby Back Ribs 225-240°F 5 hours 168 degrees Smoked Corn 225°F 1.5-2 hours N/A Smoked Potatoes 225°F 2-2.5 Hours N/A Note: Be sure to use temp to tell you when the meat is done.. time is just an estimate and is NOT an indicator of doneness. http://smoking-meat.com/smoking-times-a ... chart.html
Parrothead72 Posted February 2, 2014 Report Posted February 2, 2014 Are fatties normal sausages? Gonna try and smoke some tomorrow. Have some Brats, too.
bgrant3406 Posted February 2, 2014 Report Posted February 2, 2014 What I'm used to seeing is bacon wrapped sausage loaf and normally the sausage loaf is stuffed with a variety of different things. Do a quick web search look for something called bacon explosion that seems to be popular name for what most everybody seems to call a fatty. HTH Bruce
Parrothead72 Posted February 2, 2014 Report Posted February 2, 2014 Thanks Bruce. All I've got is some basic beer - soaked Brats with me. Nothing fancy. Going to do those today for the Super Bowl and a pork tenderloin. All suggestions welcome.
tony b Posted February 2, 2014 Report Posted February 2, 2014 Baconator RULES!! My homebrew club insists that I bring at least one to Big Brew Day every year. It's become a tradition! http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
