There’s something undeniably primal about the art of smoking sausage. It’s a centuries-old tradition that transforms ordinary meat into a symphony of smoky, savory deliciousness. And while the basic premise might seem straightforward – fire up the smoker, toss in the sausages, and wait – there’s a surprising amount of depth to be explored.
We’ll going to take you through the entire process of smoking sausage using a BBQ smoker.
So let’s get started!
Your Sausage Options
Almost any type of sausage can be smoked, but some work better than others. The best types of sausage for smoking are often those that haven’t been pre-cooked, such as bratwurst or Swedish potato sausage.
That being said, you can also smoke Kielbasa and hot dogs to great effect, adding a touch of smoke to improve their flavor.
If you’re making your own sausages, go for a freshly ground sausage without a cure, which is ideal for hot smoking.
Cold smoking works best on sausages that have been fermented during the curing process, but not heated enough to kill bacteria.
Whatever type of sausage you go for, make sure it’s high quality. And if you’re feeling adventurous, you can even make your own!
Smoke Time
The time you smoke your sausage for will depend on its type, size and thickness.
Italian sausages usually take around three hours, while turkey and chicken sausages are ready in less time.
As a general rule, smoking time is between one and a half to three hours.
But there’s an even easier way to tell if your sausage is ready. Use a smoker thermometer! Check the internal temperature, and when it reaches 160-165F, it’s good to go.
Smoke Fuel
Choosing the right smoke fuel can really enhance the flavor of your sausage. You’ll want to use wood that complements the type of sausage you’ve gone for.
Wood To Go
Hickory is a firm favorite when it comes to smoking sausage, giving off a pungent, bacon-like smell. A great all-rounder, it works well with many different types of sausage.
Oak is another popular choice for its strong, yet not overpowering, flavor.
If you’ve gone for a fruity sausage, applewood will add a sweet taste, while cherrywood will impart a sweet, fruity flavor, too.
Mesquite is a fast and hot burner, perfect for short smoking, and peachwood, like other fruitwoods, will give a light, slightly sweet taste.
Wood To Avoid
To avoid ruining your sausage, there are some woods to avoid. Softwoods like pine, fir, cedar, and Cyprus can transfer unpleasant smells and may even make you sick.
If you’re a real foodie, you might like to experiment with different combinations of woods to create your own, unique flavor. But for a fail-safe option, hickory, oak, and cherry are your best bets.
The Smoking Process
Preparing the Smoker: Get your smoker preheated to the desired temperature (typically between 200°F and 250°F) for at least 15 minutes before adding the sausages. This ensures even heat distribution and a consistent smoke flavor.
Wood Prep: Soak your wood chips or chunks in water for 30 minutes to prevent them from burning too quickly. This allows them to smolder and release smoke for a longer duration.
Preparing the Sausage: Take your sausages out of the refrigerator about 30 minutes before smoking. This allows them to come to room temperature, promoting even cooking. Pat them dry with paper towels to remove any excess moisture, which can hinder smoke absorption.
Smoke the Sausage: Arrange the sausages on the smoker grate, ensuring they’re not crowded. This allows for proper airflow and smoke penetration. Add the soaked wood chips or chunks to the designated smoker chamber.
Patience is a Virtue: Smoking is a low-and-slow process. Depending on the thickness of your sausages and the desired internal temperature, smoking times can range from 2 to 4 hours. It’s crucial to use a meat thermometer to monitor the internal temperature of the sausages. They are safe to eat once they reach an internal temperature of 160°F (71°C).
A trick of the trade is to add a few extra sausages as ‘test links’. You can check their temperature without constantly poking the others and losing all that precious smoke and heat.