Need suggestions on smoking Italian sausages

Former Member

Or any storebought, not pre-cooked sausages. What temp. setting on cookshack, and what internal temp. to test for? I'd guess about 2 oz. of wood (I have hickory).

I'm guessing settings would be as per Cookshack recipe for summer sausage? (140 for 1 hr, then temp. up to 180 for 2 hrs)

Thanks!

11/16/023:16 PM

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papa shaka (Guest)

Hi SoCal
Sausage smoking is very easy.Your wood weight is ok. Time that we use on sausages is 1hr15min at225degrees,everything seems to work for us at that time and temp. I assume your using at CS smoker,right???
Papa Shaka

11/16/023:58 PM

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tomMember

Hey,SoCal.

I agree with papa shaka and I take them to about 155ï¿½-157ï¿½ internal temp.

I don't usually use as heavy a smoke on good Italian sausage, as I might on some other varieties.

11/16/024:44 PM

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Former Member

Papa Shaka and Tom: Thanks for your advice! Worked out really well. Set Smokette at 225 and ran about 1.5 hrs to get to about 158 internal. Opened door once to turn.

Delicious. Yikes---I ate four myself.

Tried some leftover "Smokin'Okie's Virgin Mustard Sauce" on a couple. Very good. That sauce seems to mellow and taste better with age.

Thanks for your help, guys. Much appreciated.

11/16/029:14 PM

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