Thread: Sausage and Smoke Cooking

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

Here they are called thin bbq sausages. About as round as my thumb and 6-7 inches long


Like these

https://shop.coles.com.au/a/alexandr...usages?cid=wsm

Originally Posted by cudarunner

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

Have an inkbird 4 probe unit so got that covered

High tech here!

To short for scales so I might as well smoke something with it.

Cherry wood. I need smaller pieces for my smoker but am deciding if I am in the mood to trust my fingers any closer.

Originally Posted by 32t

To short for scales so I might as well smoke something with it.

Cherry wood. I need smaller pieces for my smoker but am deciding if I am in the mood to trust my fingers any closer.

You might want to make a wooden jig and then use a draw knife to make them smaller--

Ok straight outta the BBQ. Pit boys book, I present for your taste buds a pure beef delight

Cheesecake

??????????????????

Inside pepperoni, shaved roast beef and 3 whole cups of shredded cheddar, top with smoked bacon and pepper jack cheese. Cooked to 145 and on the traeger it’s super moist

Oh my, beefy goodness Tc!
Used some applewood up here tonight.
Good compromise for the salmon, shrimp, and rib steaks.

Wife is off the red meat.
Me, can’t do it..

Originally Posted by MikeB52

Oh my, beefy goodness Tc!
Used some applewood up here tonight.
Good compromise for the salmon, shrimp, and rib steaks.

Wife is off the red meat.
Me, can’t do it..

Looks great!

I myself couldn't give up red meat, hell it's so expensive that when I do have a steak or roast it's a 'Special Occasion' these days.

By the way, be sure to save those corn cobs---------------