Sausages

[Scott Downey]

I have some pkgs of smoked sausages I would like to cook on my WSM. They are about the size of hot dogs. How long should I cook them? What kind of wood should I use? How many briquettes?? I am guessing maybe a half of a chimney of briquettes some hickory and cook for about a hour does this sound right?

 

[David Lohrentz]

Ideally, you want to cook them until they reach an internal temp of 160. I typically put two probe thermometers right into the centers of two sausages and pull them at 160. Keep in mind that the outer portion of your cooking grate will be hotter than the inside, since heat gets deflected off the water pan and comes up the sides. So try to avoid placing any on that outer third of the grate to avoid some finishing before others.

Half a chimney for about an hour or maybe a little longer should do the trick, but don't go just by the amount of time on the smoker.

Hickory works well for most sausages.

 

[Scott Downey]

Thanks, I'll give it a shot.