- Mar 8, 2010
- 71
- 10
I bought a bunch of store bought (dont make my own yet) mild Italian sausage and want to smoke it up for sandwiuches, spaghetti, etc.
I have a SFB pit with no way to hang the sausage so it will sit on the grate. How do you recommend smoking it? If I insert a probe to measure temp wont it lose all its juice? Any tips would be greatly appreciated.
I have a SFB pit with no way to hang the sausage so it will sit on the grate. How do you recommend smoking it? If I insert a probe to measure temp wont it lose all its juice? Any tips would be greatly appreciated.