Smoking Sausage

[MRN III]

I would like to smoke Italian sausage on my wood pellet grill. What pellet would you use? Is there a holder so the sausage hangs while cooking? Thanks for your help!

[fr8dog]

Hot smoking is cooking so you have to get it up to temp or finish cooking it later. I do batches of Polish sausage in my MES. Nuthin’ fancy. Put it on the racks, a couple hours at 225. I use pear, peach, or plum from my trees.

[Lund1625]

Smoking Sausage: All types are good: Italian, kielbasa, bratz, chorizo, andouilli. Smoke hot enough to cook but not so hot you break the casing. Tie off the ends if you need to so the fat doesn't drain out. Rub with oil before you smoke and put on some table grind pepper, no salt.

[bassin365]

I have done the hot Italian sausage and it was fantastic. I just laid them on the upper grate while I was smoking a butt. Made for a great lunch while waiting on the butt to finish up.