My First Smoke with the 1400......Jimmy Dean Sausage

[TJC]

I know it's not ribs or brisket, but it is something I like and we are going to a pool party today and I'm bringing the snacks.

I started with 3-4 oz of pecan in the wood box and also added a couple of peices of charcoal to try and get a smoke ring (I had read this somewhere on this site). I cooked them for around 2 hours at 225 until I got an internal temp. of 180.

The smoke flavor was great. I didn't achieve the smoke ring I wanted, but other than that, I'm sure they will be a hit at the party.


http://i168.photobucket.com/albums/u171/xxlr8/firstsmoke1.jpg

http://i168.photobucket.com/albums/u171/xxlr8/firstsmoke2.jpg

http://i168.photobucket.com/albums/u171/xxlr8/firstsmoke3.jpg

http://i168.photobucket.com/albums/u171/xxlr8/firstsmoke4.jpg

http://i168.photobucket.com/albums/u171/xxlr8/firstsmoke5.jpg

[Tampasteve]

i'm sure it taste as good as it looks.....Enjoy.....Steve

[Wiley]

Looks like you ended up with summer sausage---looks good! Are you using this smoker in your house? I bet your house smells good!

[TJC]

Yes, they were good. No, I use it outside on a covered pourch.

[BillyBob]

Never tried that...will have to give it a try.

BillyBob

[fishingred]

I use about 8 pieces of charcoal infused with mesquite for the red ring. On ribs it's about halfway through them, brisket about half an inch and everything else about the same.
Mike

[shooterdad]

Nice fatties! Good job!

[TomKattt]

Those smoked sausages are called 'Fatties' (http://www.virtualweberbullet.com/hotdog.html). TVWB has had them for years.

[basscat]

I remember when MY smoker was that clean!! Don't get used to it!!!!!!