Thread: Sausage and Smoke Cooking

Originally Posted by tcrideshd

Attachment 318211Man eating good the isolation hood!

Nothing special but good none the less
Hamburger with my own seasoning, asparagus picked this morning and covered with a combo of EEVO and mozzarella and Parmesan cheese, and none other than some fine armadillo eggs stuffed with garden blend cream cheese. All cooked n the traeger

Looks great!

The only thing I would change is Asiago instead of Parmesan.

But I like Asiago and still have 10 lbs or so from the 27lb or so wheel I bought...........

Seriously I usually don't taste some differences but like Asiago better than Parmesan.

Originally Posted by 32t

Looks great!

The only thing I would change is Asiago instead of Parmesan.

But I like Asiago and still have 10 lbs or so from the 27lb or so wheel I bought...........

Seriously I usually don't taste some differences but like Asiago better than Parmesan.

Personally, I'm a Romano fan---

This is a local one I like. I still prefer Asiago...........

https://www.eaugallecheese.com/History

Personally I prefer the habanero cheese sticks my wife picks up from Aldis,, but so does the mutt, have to share with her everyday, I guess m getting into this retired thing. Had tough calls to make the last 2 weeks but I done them from home, can’t leave the house right now, but we laid everyone for indefinitely.

Originally Posted by ScoutHikerDad

So my 5 year-old Akorn kamado smoker had a rusted-out fire bowl, so I gave it away on NextDoor. My lovely wife suggested we get the Vision Grill kamado I had been lusting over at Home Depot, as I do like the kamado method of smoking and grilling. Anyway, I was long overdue to to a brisket, so found this choice grade 9 pound packer, let it sit in my rub overnight, and smoked it yesterday. Here's the Vision before its maiden voyage with Royal Oak lump, along with some hickory and cherry chips:
Attachment 318212
About 2 hours in. I lit a bit too much of my coals and inadvertently left the ash port open a crack, so I over-shot my temp. mark, but she settled in at around 310 for several hours very easily after some tweaking of the vents.
Attachment 318213
I finished it in the oven wrapped tightly in foil on 225. After about 9 hours, it was literally falling apart at an internal temp just over 200F. Look at that smoke ring!
Attachment 318214
Close-up shot. It was just as delicious as it looks. I gotta start doing brisket more often!
Attachment 318215

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Gents I would ask for your help. I am still new to smoking and as cant go anywhere over the coming long weekend was going to smoke some sausages. Nothing fancy just thin beef ones as am easing the wife and son into smoked meats.

I have a gas cabinet smoker that I'm using and was wondering what temp you would have the smoker at and what internal temp you would consider cooked. Any help is appreciated. Cheers

225 - 250'f and to an internal temp of 160'F

Originally Posted by 32t

225 - 250'f and to an internal temp of 160'F

I concur on the smoking temps and the internal temp. Use an accurate thermometer especially for the internal.

I’m good with the cooking temps, but on the internal I need to know more about what exactly he’s smoking

Originally Posted by tcrideshd

I’m good with the cooking temps, but on the internal I need to know more about what exactly he’s smoking

Originally Posted by eddy79

Gents I would ask for your help. I am still new to smoking and as cant go anywhere over the coming long weekend was going to smoke some sausages. Nothing fancy just thin beef ones as am easing the wife and son into smoked meats.

I have a gas cabinet smoker that I'm using and was wondering what temp you would have the smoker at and what internal temp you would consider cooked. Any help is appreciated. Cheers

Sounds like 'Little Smokies' made with beef--