What to put in the smoker this weekend?

[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?

[yz9890]

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.

I've heard that smoking anything that has been cured already is somehow bad or difficult. Do I need to look for un-cured sausage when I smoke it?


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[Great-Kazoo]

I've heard that smoking anything that has been cured already is somehow bad or difficult. Do I need to look for un-cured sausage when I smoke it?


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Un cooked or un-cured? Cured meats are Ham, bacon, brats, etc. Don't know why or where you heard this. We buy what we like, never paid attention to it being one of the other. Now fish, that's something we're very selective where it's been raised, farmed or caught.

Cured vs. Uncured

• Cured meats can easily be distinguished from uncured meats by their texture, color and aroma. The salting process leaves the muscle fibers slightly denser than before, as proteins in the meat contract. This is why ham's texture is distinctly different from the texture of a pork roast, even when the two cuts come from the same part of the animal. The distinctive ruddiness of cured meats is also immediately recognizable, differing from the paleness of uncured pork or the deep red of beef. Most important, cured meats possess deep and complex flavors created by beneficial bacteria, yeasts and enzymes during the curing process.

Read more : http://www.ehow.com/info_8276025_dif...red-meats.html

[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

[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.

[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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[buffalobo]

Couple chicken beasts and a pork loin.

Brats and butternut squash going now.

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[Buff]

[Great-Kazoo]

Did you make enough for everybody ?