- Mar 29, 2014
- 9
- 10
Going to be smoking some snausages this weekend that I am picking up from the Philadelphia Italian Market.....I see a lot of posts with people making there own snausages at home with different recipes and smoking it. Unfortunately I do not have the time or equipment (......yet) to do it myself. I'm still new to the game, so need to prove to my wife I'm good at smoking before I make a ton of investment in it.....i'll tell you this though....what I have done so far is a lot of fun
Sooooooo.......
My question is ........ If I pick up some snausages how long should they smoke for and at what temp and what IT should I stop at.....
I see some stuff about gradually increasing smoker temp but not sure if I should be doing that or if that is just for people making it at home and has to do with the casings.
I am also going to make some of Dutchs "wicked baked beans" that I have been salivating all over today....
Also my wife isn't a huge meat eater so does anyone have anything else besides chicken that I could impress her with
Thanks in advance and I will post some photos of this weekend smoke
Butch
Sooooooo.......
My question is ........ If I pick up some snausages how long should they smoke for and at what temp and what IT should I stop at.....
I see some stuff about gradually increasing smoker temp but not sure if I should be doing that or if that is just for people making it at home and has to do with the casings.
I am also going to make some of Dutchs "wicked baked beans" that I have been salivating all over today....
Also my wife isn't a huge meat eater so does anyone have anything else besides chicken that I could impress her with
Thanks in advance and I will post some photos of this weekend smoke
Butch