This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

smoking sausage on PBC

  • Filter
  • Time
  • Show
Clear All
new posts

    smoking sausage on PBC

    Has anyone tried to smoking sausage on a PBC? I would imagine trying to keep the temp low enough and consistent for the duration of the smoke would be the issue, but wondered if anyone had attempted it.

    I smoke sausage all the time on my PBC. I especially like smoking sausage along with a chicken because it seems as though the sausage's dripping-induced smoke enhances the flavor of the chicken. I modified a sausage rack to fit in the PBC, in fact I have 3 of them modified. I smoke 18 sausages at a time on the 3 racks.

    I don't cold smoke sausages, though, or smoke them at very low temp for hours and hours. These babies are done in about half an hour.

    For my hot 'n fast sausages: The ave PBC temp is 325. I take the sausages to 185 internal because the skin is more crispy at that temp and the meat is still juicy. They can be taken off at the safe temp of 160 internal, though. I usually pop the sausages under the broiler for 2 minutes per side to evenly brown them.

    Unmodified sausage basket: Click image for larger version

Name:	Sausage Basket 3.jpg
Views:	802
Size:	108.9 KB
ID:	121351

    Sausage basket modified by cutting the handle off just below the wood part so it can hang in the PBC and loaded with sausages before the cook: Click image for larger version

Name:	Sausage Basket modified 1.jpg
Views:	776
Size:	146.0 KB
ID:	121352

    After sausages are cooked but before they are put under the broiler to even out the "tan lines": Click image for larger version

Name:	Sausage Basket modified 2.jpg
Views:	827
Size:	153.0 KB
ID:	121353

    I usually smoke hot Italian sausages and add the leftovers, sliced, to my Italian marinara meat sauce.

    Last edited by fzxdoc; November 13, 2015, 06:40 AM.


    • Baker Dan
      Baker Dan commented
      Editing a comment
      Those look delicious

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Thanks, Baker Dan . They are delicious. Hot 'n fast is the way to go with these sausages because the skin is nice and crispy, the sausage is juicy, and it's a safe cooking method. Who needs food-related illness to sideline them from smokefests? Not moi.


    • bbqLuv
      bbqLuv commented
      Editing a comment
      They look good enough to pair with PBR.

    We advise everyone not to cold smoke and ask no one recommends cold smoking techniques or products in The Pit. Thanks.


      David: wouldn't it make a difference if you properly cured the meat then cold smoked?


      • HawkerXP
        HawkerXP commented
        Editing a comment
        Welcome to the PiT!

      • RonB
        RonB commented
        Editing a comment
        Welcome to The Pit.


    No announcement yet.
    Rubs Promo


    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

    Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
    Click here to read our detailed†review

    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker

    Groundbreaking Hybrid Thermometer!

    Thermapen One Instant Read Thermometer

    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

    Click here to read our comprehensive Platinum Medal review

    Compact Powerful Sear Machine For Your Next Tailgater

    Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

    Click here to read our detailed review and to order


    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.

    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
    Click here for our review of this superb smoker

    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

    Click here to read our detailed review