smoked italian sausage??

[Dutch]

Vman, That's the advantage of using a photo host such as ImageShack.us and Photobucket.com. You post the pic's on their site and you post the url link on SMF.

 

[vman]

ok, hope i did the tag right!!
here is the food porn!!

 

[joed617]

Vman.. that looks awesome .. Great Job .. well done .. Great Pics also .. really shows the food at it's best ..

Joe

 

[smokerscough]

...and some sexy lookin' food porn it is, too! Thanks for posting it, looks dee-lish!

Great work, Vman. Thanks for sharing it with us!

--Thom

 

[vman]

thanks for the compliments!!
as i mentioned, i smoked them low at 200 for the first 2 hours to try to go easy on the casings...the 3rd hour was at 240 along with the peppers. the casings seem to have come out quite well (not dried out to a great extent) and the sausages were very juicy. internal temp of the sausages was 195 when i pulled them out. oh, yes...the peppers were great also!

 

[socalfear]

What about slicing and then smoking is that not a good idea?

When I was kid my dads company picnic always had them sliced and then pit smoked, they were good but not sure if I could do that in a regular smoker.

Any suggestions?