Sausage for my first smoke!

shartmann

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Jan 16, 2012

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Waukesha, Wisconsin

• Jan 17, 2012

• #1

So I am planning on doing my first smoke tonight (weather permitting) its snowing right now.  I have read some of the previous threads and from what I am reading I have some ????  

Can I just go to butcher and pick up some Hungarian/ red hots or anything that needs to be cooked? I am guessing because I am cooking in the smoker I need to get them to a higher temp? 160 internal?

Should I use water and smoke just water?

What temp should I be smoking at?

If I missed anything you think I need to know please let me know.

Thanks,

Steve

 

chef jimmyj

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• Jan 17, 2012

• #2

shartmann said:

So I am planning on doing my first smoke tonight (weather permitting) its snowing right now.  I have read some of the previous threads and from what I am reading I have some ????  

Can I just go to butcher and pick up some Hungarian/ red hots or anything that needs to be cooked?Any Sausage will work even if it is already Smoked like Kielbasa.  I am guessing because I am cooking in the smoker I need to get them to a higher temp? No matter where you cook them, you need 165*F for fresh raw sausage and at least 140*F for smoked sausage.160 internal?

Should I use water and smoke just water? I'm not sure what you are asking here, but you can put the Sausage right on the rack or in a pan if you wish...If your smoker has a Water Pan, you can fill it if you wish.

What temp should I be smoking at? 225*F

If I missed anything you think I need to know please let me know. Don't forget some Qview.

Thanks, You are welcome...JJ

Steve

Click to expand...

 

Last edited: Jan 17, 2012

shartmann

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• Jan 17, 2012

• #3

JJ what is Qview?

 

SmokinAl

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• Jan 17, 2012

• #4

Sounds like JJ has you covered!

Good luck and take plenty of photos.

 

shartmann

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• Jan 17, 2012

• #5

Thanks guys!  I will be sure to update with pics as soon as I get them in the smoker! 

 

shartmann

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• Jan 17, 2012

• #6

Thanks guys!  I will be sure to update with pics as soon as I get them in the smoker! 

 

BGKYSmoker

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• Jan 17, 2012

• #7

If your going to get pre made sausage that has not been cured for smoking then you will need a heat of 190 and above not exceeding 225. You can apply smoke to this and a water pan if you like.

Tip

Pre heat your smoker with the water pan before adding your sausage.

Qview is posting pics.

 

jrod62

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• Jan 17, 2012

• #8

So I am planning on doing my first smoke tonight (weather permitting) its snowing right now

Hey you still got to eat no matter what the Weather is doing ! so go ahead and do some smoking today !!!!

 be waiting for some Q-views

good luck on your first smoke !!!!!!

 

scarbelly

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• Jan 17, 2012

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Good luck with the sausage - JJ and Nepas got you covered - looking forward to the qview 

 

smokinhusker

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• Jan 17, 2012

• #10

Good luck on the smoke and can't wait to see the photos!

 

mballi3011

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• Jan 17, 2012

• #11

Start now before the weather gets bad

 

africanmeat

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• Jan 17, 2012

• #12

 i will wait

 

shartmann

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• Jan 17, 2012

• #13

I am still at work.... I get off in an hour and will be stopping at the butcher shop for sausage and gettting home to start the smoker!