What to put in the smoker this weekend?

[buffalobo]

Got it built. Just need to put the final touches on it. I'm burning off all the crud so I can paint it, burn it off and season it and paint it again.









Not one of those sissy boy pellet grills y'all seem to have...

Looking forward to AAR and more pics. Especially of grill/smoke barrel interior.

[buffalobo]

The wife picked up some Chicken Apple sausages and an assortment of brats and brought up the idea of smoking then grilling.

Thoughts/comments?

Some are fully cooked and just need heated/browned and others are raw meat, if it matters.

[wyome]

Smoked drumsticks for dinner, smoked chicken wings for the wife to take to work tomorrow, still had plenty of heat in the coals and smoked a pan of brownies....yummie

[Great-Kazoo]

The wife picked up some Chicken Apple sausages and an assortment of brats and brought up the idea of smoking then grilling.

Thoughts/comments?

Some are fully cooked and just need heated/browned and others are raw meat, if it matters.

Those pre-cooked ones need to be watched. 1 minute they're @ 135, next 175. I pull all mixed meats @ 160-165 tops.

The uncooked, 20-30 min on smoke, then over to the grill for final touch. Apple/hickory with a touch of mesquite. WE like mesquite, unfortunately too much and it taste bitter (to me)


Slightly OT. I'd like to say thanks to everyone who's contributed to this thread. The recipes, helpful hints and overall positive vibe is nice. Not to mention the impressive meals you've done.

[Irving]

Slightly OT. I'd like to say thanks to everyone who's contributed to this thread. The recipes, helpful hints and overall positive vibe is nice. Not to mention the impressive meals you've done.

I don't have a smoker, or any plans to get one. But because I always read this thread, I can now tell the difference between a hail damaged Char-Broil and a hail damaged Treggar and can pretend I know what I'm talking about to build microrelationships. "You runnin' apple in this bad boy? I could smell it coming down the street."

[buffalobo]

Those pre-cooked ones need to be watched. 1 minute they're @ 135, next 175. I pull all mixed meats @ 160-165 tops.

The uncooked, 20-30 min on smoke, then over to the grill for final touch. Apple/hickory with a touch of mesquite. WE like mesquite, unfortunately too much and it taste bitter (to me)


Slightly OT. I'd like to say thanks to everyone who's contributed to this thread. The recipes, helpful hints and overall positive vibe is nice. Not to mention the impressive meals you've done.

Good point on precooked.

Definitely Apple/hichory mix, Mrs bo is hooked on it. With the chicken I would prefer a little mesquite added to western slope sage.

I think good chicken sausage is hearty enough for stronger smoke flavors.

[buffalobo]

What temp does typical commercial sausage case split?

Speed of heating matter?

[Great-Kazoo]

What temp does typical commercial sausage case split?

Speed of heating matter?

165. No it doesn't. Once you crack that 165 mark.................. BUT......................... something i picked up who knows where, probably SMF.. When the brats, sausage, hot dogs. (real ones) not those 5 for $3.00 deals hit 160. Drop them in a loaf, or other deep pan of Cold water & ice cubes.
They just about stop the cooking process (like a cup of cold water) in a pot o pasta. Sealing in the juices.

[Great-Kazoo]

Good point on precooked.

Definitely Apple/hichory mix, Mrs bo is hooked on it. With the chicken I would prefer a little mesquite added to western slope sage.

I think good chicken sausage is hearty enough for stronger smoke flavors.

You wet the sage down before using, or just add when you want?

[buffalobo]

Both, depends.

I make and soak large chips for smoking and use 2" diameter x 8-12" long chunks thrown on top of charcoal for coals for grilling.

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