Smokey Joe Smokes Spare Ribs...


 
Originally posted by G Dechaine:
Hey D.L....how long can you go on the SJ before having to add more coal?

The sausage making is cool. Those smoked ones in the pics I posted were homemade too. You should try smoking some sausage on your SJ.
Click to expand...

Hi G,

I can get a consistent 3 to 4 hour smoke at 220 to 250 degrees F. without adding charcoal. Then, it's usually just 3 or 4 briquettes added and it only takes a very short time to get back up to temperature. The small vessel size and the small meat sizes don't require much charcoal.

You know, I've never stuffed a sausage. I should probably see about getting a stuffer. I truly enjoy good breakfast sausage--my aunt spoiled me as a youth. So, I make breakfast sausage when I have scraps of pork. Once in a while, I make Italian sausage too. I'll put smoked sausage on my to-do list. By-the-way, your sausage looked to be very tasty.

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