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Thread: Smoking Sausage

  1. #1

    Default Smoking Sausage

    Any tips on how to smoke bbq beef sausage or kielbasa?? Time and temp??

  2. #2
    Join Date
    Aug 2009
    Location
    Arkansas
    Posts
    103

    Default

    Are you talking about making it yourself or buying it from the store & smokin' it?
    Wheelz -- Life, Liberty & the pursuit of good Q!

  3. #3

    Default

    I am going to buy sausage at the meat market and smoke it.

  4. #4
    Join Date
    Apr 2010
    Location
    Jasper, Alabama
    Posts
    37

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    Pre-cooked sausage about one hour @ 200 degrees.

    Un-cooked sausage about two hours @ 220 degrees.

    The last ones I did were right on 160 degrees after 2 hours @ 220 degrees.

  5. #5
    Join Date
    Aug 2009
    Location
    Arkansas
    Posts
    103

    Default

    I don't know the cooking/smoking experience of either of you but just "had" to say "be careful," "use caution" when smoking ground meats. Please don't cook by time. Find someone who knows the proper internal temp and let that be your goal. No sense in taking a chance on you, a family member or friend paying a visit to the local ER!
    Wheelz -- Life, Liberty & the pursuit of good Q!

  6. #6
    Join Date
    Apr 2010
    Location
    Jasper, Alabama
    Posts
    37

    Default

    MOST commercial products have a suggested internal temp printed on the package. The uncooked sausage I bought stated 160 degree internal temp.

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