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.
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Smoked wieners
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Founding Member
- Jul 2014
- 81
- Port Huron, MI
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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)
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
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Administrator
- May 2014
- 15313
- central MI, USA
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Follow me on Instagram, huskeesbarbecue
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Smokers / Grills- Yoder loaded Wichita offset smoker
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- Slow 'N Sear Deluxe Kamado (SnSK)
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.
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.
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