This is something I stumbled onto by accident. I had four mild Italian sausages left over from grilling the day before, and was going to cook spare ribs on my gas water smoker. It was a Brinkmann All-In-One gas water smoker, which ran hot - about 350 degrees F. I have since graduated to a Backwoods G2 Party and a two-drawer Landmann gas water smoker. Anyway, I would have some extra space on the bottom rack of the Brinkmann bullet smoker, and decided to put the 4 sausages there. I put the chip-filled iron smoke box on the lava rocks, and poured boiling water into the water pan. Then the cooking grates with the ribs, with the 4 sausages directly above the water pan. It takes about 15 minutes from the time you put wood chips in an iron chip box until they start smoking on this smoker. Then they smoke about 20 minutes. After that first smoking, I turned the sausages over, and put another chip box on to smoke. But I took the sausages up just as the second chip box began to smoke because they looked done.
They were incredible, smoky flavor and dripping with juice so much that it dripped down my chin. By far the best sausage I have ever had. I shared some with my neighbor, and he said it was the best sausage he had ever had. From then on, I usually added Italian sausages to whatever I was smoking. The only problem is they are done long before whatever else I am smoking, and lose their incredible taste if refrigerated. But they are very popular to munch on while waiting for the main meal.
When I got the Landmann gas water smoker, I made them on it and they were just as good. They are best if put on the bottom rack directly above the water pan, and smoked at a higher temperature - about 300 degrees.
They were incredible, smoky flavor and dripping with juice so much that it dripped down my chin. By far the best sausage I have ever had. I shared some with my neighbor, and he said it was the best sausage he had ever had. From then on, I usually added Italian sausages to whatever I was smoking. The only problem is they are done long before whatever else I am smoking, and lose their incredible taste if refrigerated. But they are very popular to munch on while waiting for the main meal.
When I got the Landmann gas water smoker, I made them on it and they were just as good. They are best if put on the bottom rack directly above the water pan, and smoked at a higher temperature - about 300 degrees.
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