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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

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Smoking Fresh Sausage

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  • mackdaddy
    Former Member
    • Jul 2015
    • 264
    • Greencastle, PA

    Smoking Fresh Sausage

    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.
  • theroc
    Founding Member
    • Jul 2014
    • 839
    • Altadena, CA
      • Camp Chef 24" Smoke Vault
      • Buckaroo Chunk Wood Grill
      • Weber Summit Gold D Gas Grill
      • Fireboard
      • Thermapen MkIV

    #2
    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.

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    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
    See more
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