How to Smoke Sausages

Ingredients

• 1-2 pounds sausage, (any variety)

Instructions

1. 1

   --- Smoker Instructions ---

2. 2

   Preheat your smoker to 225-250°F (107-121°C).

3. 3

   Remove sausage from the fridge and score, if desired. (Since mine was too soft, I did not score it.)

4. 4

   Once the smoker has reached the desired temperature, place the sausages directly on the grates. Leave room between each sausage so the smoke circulates.

5. 5

   Fill a metal or aluminum pan with water and place it on the lower rack of the smoker. You can also set it on the same rack as the sausages but as far away as possible away from them. The water pan adds moisture to the cooking environment and stabilizes the temperature inside the smoker.

6. 6

   Close the smoker's lid and smoke for about 1½-2½ hours. Check the temperature with an instant-read thermometer. It's ready when the sausage reaches a safe internal temperature of 160°F (71°C). Optionally, turn them once during the cooking process.

7. 7

   Remove the sausages, let them rest for a few minutes, and serve. They're great on hot dog buns, baguettes, or with your main course. Enjoy!

8. 8

   --- Gas Grill Instructions ---

9. 9

   Place 3-4 cups of wood chips in a small aluminum pan; then pour apple juice or water in to cover the wood chips. Let the wood sit in the liquid for about 30 minutes to prevent the wood from burning during the smoking process and add flavor.

10. 10

    Wrap 2-3 cups of the wet wood chunks in aluminum foil and tightly seal them into a packet. Make tiny holes on one side of the foil packet with a knife to create your own smoke box. (Or use a smoke box😉)

11. 11

    Set up the gas grill for indirect cooking. Light up one or two burners to high heat and leave the other unlit (preferably on the far end).

12. 12

    Next, place the smoke box next to the high heat so it can start smoking fast. Lower the gas temperature to medium-high heat as soon as it starts to smoke. Set the grill temperature to 225-250°F (107-121°C).

13. 13

    Fill a metal or aluminum water pan with water and place it on the unlit side of the grill. As I mentioned, the water pan serves multiple purposes, including adding moisture to the cooking environment and stabilizing the temperature inside the smoker.

14. 14

    Place the sausage directly on the grates on the unlit side. Cook slowly to get the delicious smoky flavors.

15. 15

    Close the grill and smoke for about 1½-2½ hours or until the sausage reaches a safe internal temperature of 160°F (71°C). Optionally, turn once during the cooking process.

16. 16

    Remove the sausages, let them rest for a few minutes, and then serve. Enjoy!