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Smoking Sausage on a WSM

 
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Kevin P
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Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California

PostPosted: Fri Mar 30 12 11:24 am    Post subject: Smoking Sausage on a WSM Reply with quote

Back before I got my hands on a couple of new smokers, I used my Weber Smokey mountain for many things: briskets, ribs, pork butt. Thing was awesome! But using it to smoke sausages posed some challenges as the temp of the WSM wants to hover around 200°+ which is great for many great smoked meats, but too hot for sausage.

But with a bit of extra care, I found it still did a very respectable job on sausage!

Old reliable...


Fuel: I'm so used to filling the WSM with a boat-load of briquettes for long smokes. But for my purpose here (smoked kielbasa), only about 5-7 are needed. Once they've powdered over nicely, I place a 'heat deflector'—in this case, a ceramic pizza pan—over the coals. Indirect heat is good!


The Goods: I've stacked threes weber grills and fastened them together to create a 'triple-decker' of kiebasa. Plenty of clearance for good airflow between the layers (no touching!).


These will sit comfortably atop the WSM top grate. A good distance from the heat source.


Alternatively, one could hang links from the top grate (shown below with some andouille), but because of the quantity and length of these kielbasa, I opted to do 'em flat.


Added some apple wood chips to the coals and now smoke it rolling...


Critically important is keeping a eye on temps throughout the smoke. I had a few spikes, but with careful monitoring and adjusting the openings on the bottom, I kept the temps in the 135-155° a good deal of the time.


After about 90 minutes to 2 hours of heavy smoke applied, time to pull the kielbasa. Time for a poach@ about 165° to finish the kielbasa.



A quick ice bath then hang to bloom...


Good color, smokey, garlicky and with a nice casing 'snap'...


Overall, the WSM is a great smoker. I still use it for long smokes and for larger items that are in it's temperature 'wheel-house' (200-250°). In a pinch, however, you can get very good results with it on your sausages.

Kevin
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri Mar 30 12 2:53 pm    Post subject: Reply with quote

Those look great Kevin.
I like the way you made your WSM into a sausage making machine. Good job.
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Beertooth
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Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Sat Mar 31 12 1:20 am    Post subject: Reply with quote

Right on Kevin.

Got my mouth watering! Smile

I am going to have to play with my WSM and/or UDS & see what I can do.

Maybe I'll sit my lid & middle section of my WSM on top of the lid of my UDS centered over the stack... Rolling Eyes
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1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
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h4ppy-chris
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Joined: 18 Feb 2012
Posts: 258
Location: Burnley

PostPosted: Tue Apr 24 12 6:56 pm    Post subject: Reply with quote

very helpful to me thank you Kevin
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should i play with the wife or the UDS? hmm, the UDS took some playing with.
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dmsintexas
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Joined: 21 May 2006
Posts: 34

PostPosted: Thu Jun 07 12 10:36 am    Post subject: Reply with quote

Excellent and very pretty. Thank you!
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