Smoking Fresh Sausage

by | Sep 3, 2017 | Charcoal BBQ, General | 2 comments

Always Indirect

First trial: 110c for 60 mins. Taste is great, skins are not, they need to be crisped up.

2 Comments

  1. admin
    admin on September 3, 2017 at 12:12 pm

    135c for 30 mins, cooked throughout, however, the skins are not great. Next time try 150c for 30 mins.

  2. admin
    admin on October 14, 2017 at 8:01 am

    Latest Trial: 110c for 30 mins, then ramp up to 150c for the last 30 mins (60 min total cook including ramp-up time). Good balance between smoking temp and skin texture. Tried applewood yesterday, next time try hickory for a little more smoke flavour.