Hey Chop, Traditionally Andouille was smoked with either Hickory or Pecan...but mainly pecan (I am out right now so hickory it is), sometimes oak. But always with sugar cane stalks. The sugar sap gives a very sweet smoke that coats the links and gives the sausage a very distinctive flavor. But you can cheat using brown sugar.Be interested in the brown sugar smoke .
What’s the name of your family’s restaurant?I stuffed it today, will hit the smokehouse tomorrow...gonna smoke it with little white oak, lots of hickory and about 2# of dark brown sugar. Stuffed in 35-38mm hog casings...
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Family recipe from the restaurant, sorry I can not share it. Would love to though, but I can't.
Very Nice Sausage, for sure!!
Nice Job!
Like.
Bear
Thanks Bear!Looking Mighty Tasty now!!
Bear
One thing I will tell you is that larger smokehouses are more forgiving, and easier to dial in the low temps.; so I say go as big as budget and space will allow...and no less than 6.5ft. tall. You want the links 3-5' above the heat source if possible for best results.Very generous, I'm am so glad you offered. I have been making a list of questions lol. My first will be when I'm ready to build my smoker. I feel I have grown past the electric smoker but I have to kinda get back to normal around here first lol.