Hey All,
Last nite I did the best hotlinks (smoked sausage) to date on the FE. I've been disappointed in the past with little or no smoke taste to the sausage (on the FE). I normally cook them on my Egg but I wanted to try to duplicate the Egg quality on the FE.
What I found is you can't set the FE & forget it. It's normally a short cook on the egg (normally only 2 hours at 225-250F) with a chunk or 2 of hickory on the lump. The problem with the FE is the smoke can't penetrate the casing with a shorter cook. On this last batch I did, I set the FE on smoke for 3 hours, then bumped up the temp to 250-275F to finish'em off. The links have a wonderful smokey taste and a beautiful smoke ring.
I used mild Italian sausage from Jewel, applied a liberal amount of dry rub to the links, and glazed them with a mild bbq sauce during the last 15-20 minutes at the higher temp. Goo-ood eatin'!
Jeff
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