Fresh Sausage ?

Howdy,Qman.

You are trying to get to about 158�-160� internal,so at around 225� it should be a couple of hours.

Now if you are cold smoking your own,I'll let Andi,Stuart,et al answer that.

Hello, Qman. The smoke time of your sausage will depend a great deal on the size of the links. Kielbasa size normally takes about 4 hours of cold smoking between 90� and 100�. Then, remove the smoke and raise the temperature up to ~ 160� for cooking. If your sausage is not cured, or does not contain some kind of preservative (sodium nitrite), I would not suggest cold smoking, first; just smoke-cook it at the higher temperature for a shorter period of time. They can then be frozen and browned on the stovetop for serving. To get the cold smoke, you might like to try using hickory wood chips in a small aluminum pan, instead of chunks; it will not take as much heat to get them smoking real good.

Don't forget the "search" function. We've discussed Sausage here a few times and I'm sure you'll find some good info.

Are you using a CS or something else?

I am using a CS Smokette. I cooked the sausage late yesterday along with a couple of chickens. I raised the racks to the top position, put the chickens on the middle shelf and the sausage on the bottom. Three hours at 225 and every thing turned out great. So far I've cooked ribs, brisket, chicken and sausage. It could not have been easier. Lessons learned: Grill the chicken after smoking or remove the skin.

Hey QMAN,

I've followed STOGIES recipes and methods, they seem to work out pretty good, have always had great results. Here is a link to his site..

Good luck...

Kevin Taylor's great recipes.. (a.k.a. Stogie)