Sausage Smoke ... Time & Temp???

[Paul Case Luca]

How long? What temp?

Smoking spares today... 225F and 5hrs no peeking... and wondering if I can just throw the sausage on for the same setup?

 

[Walt]

I cook sausage for 3 hrs @ 225.  I would cook them together, pull @ 3 hrs & let the ribs go for an extra 30 min because of opening it up.

Today im cooking sausage, stuffed bellpeppers with mirliton (some call it chayote squash) cassarole, & stuffed japalenos.  3 hrs @ 225 is perfect for all of these items.

 

[Paul Case Luca]

Great!!! I will let you know....

 

[Paul Case Luca]

It came out good.

Something whacko happened... my SI3 couldn't get above 186F with my Auber and the rheostat jacked up to 250F.  Thiking I will bypass as others have.

So, I smoked it at 186 for 3 hours and then put it in the oven for 2 hours at 250 to ensure safe.

It was good... just need work through one of my last few kinks with my SI3 and auber set up.

VERY GLAD I made the purchase in November so I will have everything ironed out come late April and our prime barbecue season.

 

[DivotMaker]

Yep, Steve, we have to work out the kinks!  I always cringe when I hear someone having to "finish in the oven!"  You just shouldn't ever have to do that.