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Smoked wieners

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  • sklegg
    sklegg
    Former Member
    • Aug 2014
    • 2
    • Seattle, USA
    #1

    Smoked wieners

    I love a good smoked bratwurst or Polish sausage. Is there anything I can do to make the smoke stick a little better? I usually coat the sausages with vegetable oil and put them on the hot grill right out of the refrigerator.
    Tags: None
  • Jmoscrip
    Jmoscrip
    Founding Member
    • Jul 2014
    • 81
    • Port Huron, MI
    • Smoker: El cheapo Brinkman(not ideal but it was free)
      Thermometer: Maverick ET-733
      Fuel: Kingsford blue bag
      Favorite Beer: World Wide Stout(Dogfishhead brewery)
    #2
    One thing I've always thought about trying but haven't gotten around to yet is soaking them in smoked beer or Rauchbier as it's also known. That is a beer made with smoked malt barley. In my opinion they are crap for drinking but might impart some smoke flavor to the meat. Like I said I have not personally tried this, so if you happen to get around to this before I do I would be very interested in the results.

    _Joel

    Comment

    • sklegg
      #2.1
      sklegg commented
      August 3, 2014, 01:00 PM
      Editing a comment
      I'm going to try this. I tasted a friend's recipe for beer brats using Alaskan Smoked Porter and it turned out really tasty. I agree that the smoked beers taste weird but they did wonders for the sausages. Thanks for the reminder!
  • Huskee
    Huskee
    Administrator
    • May 2014
    • 15313
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

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    #3
    Cold moist meat attracts more smoke. You could spritz them like some do their ribs/pork butts etc. Or just smoke them with only logs.

    Comment

    • sklegg
      #3.1
      sklegg commented
      August 3, 2014, 01:03 PM
      Editing a comment
      Thanks for the suggestion. I'll try spritzing with water. I also picked up some foil water pans so I can give that a try, too.
  • Charlie62
    Charlie62
    Founding Member
    • Jul 2014
    • 7
    • Houston, Texas
    • Charlie...smokinatin' in Houston and lovin' it!
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    #4
    I cut the casings off the bratwurst before I smoke it and it absorbs more of the smoke flavor.

    Comment

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