Have been using a Weber Kettle (22" Performer) and really like it for high temp grilling, and for low and slow cooks. (225-250 degrees). My issue is maintaining below 160 degrees grate temperature for smoking sausages. I've only been semi-successful, and figure there must be a bunch of sausage cookers here that can tell me their secret for cooking sausages on a kettle.
My procedure has been:
1. dry casings @ 90 Deg with heavy smoke for 1 hour, 30 minutes. (I do that with an A-Maze-N tube on the bottom of the kettle)
2. Smoke @ 125 for 2 hours
3. Smoke @ 150 until 145 internal temperature, then place in ice bath for 10 minutes.
Step 3 is mostly impossible for me.
Appreciate any instructions on smoking home made sausage (with cure) on a Weber kettle.
My procedure has been:
1. dry casings @ 90 Deg with heavy smoke for 1 hour, 30 minutes. (I do that with an A-Maze-N tube on the bottom of the kettle)
2. Smoke @ 125 for 2 hours
3. Smoke @ 150 until 145 internal temperature, then place in ice bath for 10 minutes.
Step 3 is mostly impossible for me.
Appreciate any instructions on smoking home made sausage (with cure) on a Weber kettle.