I got some Sweet Italian sausage rope from Restaurant Depot, brand name Pork King. I let it sit in the fridge for a couple days to thaw, then put it on a rack and threw it in the AQ. I saw on another site said to cook them at 250 until 165 internal, about 3-4 hours. That took more like an hour on the AQ. This did not seem to give the casing enough time to cook to a nice texture, though. Also 3 oz of hickory seemed to put on way too much smoke.
Looking through the forum here I see different techniques advocated. 4.5 oz hickory with 130/3 hrs then 140/1.5 hrs, remove a cold plate, then 180 for an hour. Another for 190/1 hour then 225 until 160 internal is reached, no cold plate.
Suggestions for wood, time, and temp for hot smoking thawed but raw sausages like this? Anything change if I do venison ones vs. pork? Anyone ever smoke from frozen or is that a terrible idea?
Thank you in advance.
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