Not sure if this should be posted here or in the sausage section. My brother is coming down from Cleveland with fresh polish sausage from a butcher he had made special and wants me to smoke it. Going to use my 24" smoke vault. I don't want to screw it up. If anyone has any suggestions or tips in smoking sausage and using the Camp Chef smoke vault. I would greatly appreciate it. Thanks.
-
-
Sorry if this is way past being useful, but wanted to let you know that I've smoked fresh italian and andouille sausage a number of times on my Camp Chef 24" smoke vault with great results. I cook at 230-250 F and it generally takes 1-1.5 hours to reach internal temps of 165. The woods depend on the type of sausage, but hickory generally works well. I'll also throw on a couple of sprigs of fresh rosemary whenI cook italian sausage. The results are wonderfully juicy with great smok flavor. Hope you had good results with your polish sausage.
Comment