Want to add some smoke to some pre-cooked Polish sausage. How long and at what temp. should it be in the 008?
Thanks
prf8
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Hello, PRF:
I will offer a tip, but it's always a risk. Why a risk? Well, what's a 008? I know double -oh-seven, you understand. I killed him in Jamaica...
But anyhow, if those sausages are cooked, then your first mission is only to warm them up and eat them.
Soooooooo, I would say fire up the stove, get the wood chips to smoking, and then put in the product. Heat them up till they'er bursting, and eat 'em. With mustard?
Sausage seems very tolerant.
I will offer a tip, but it's always a risk. Why a risk? Well, what's a 008? I know double -oh-seven, you understand. I killed him in Jamaica...
But anyhow, if those sausages are cooked, then your first mission is only to warm them up and eat them.
Soooooooo, I would say fire up the stove, get the wood chips to smoking, and then put in the product. Heat them up till they'er bursting, and eat 'em. With mustard?
Sausage seems very tolerant.
I would suggest that previousy cooked sausage is not the best candidate for smoking.
The smoke would not penetrate but rather just coat the exterior.
I've tried lightly smoking boiled bratwurst and the results were less than spectacular.
Good luck...
The smoke would not penetrate but rather just coat the exterior.
I've tried lightly smoking boiled bratwurst and the results were less than spectacular.
Good luck...
We do a lot of precooked sausage for snacks before main meats,cater,etc.
The skinless by Eckrich and others are great.
We sometimes slather on a little mustard ,use a rub with extra heat,and cook until they break a glisten.
45-60 mins around 225�gets them up above 140� internal and adds a lot of smoke.
The skinless by Eckrich and others are great.
We sometimes slather on a little mustard ,use a rub with extra heat,and cook until they break a glisten.
45-60 mins around 225�gets them up above 140� internal and adds a lot of smoke.