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Smoke for Smoking Sausages?

Posted By: RonW.
Date: Monday, December 1, 2003 at 12:07 p.m.

While optimum temperature for smoking sausages is around 175 (+-), has anyone tried to smoke sausages by putting the wood on a 1/2" thick steel plate over a burner? I think this would be an easy way to control low temp's. for 5 to 8 hours, or would this process create too much white smoke (creosote) and make them bitter? I'ts a little difficult to keep a temperature of 175 for 8 hours without making to much smoke or the fire burning out. I'm using pecan as my source wood.

What do ya'll think?
RonW.

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Messages In This Thread

Smoke for Smoking Sausages?
RonW. -- Monday, December 1, 2003 at 12:07 p.m.
Re: Smoke for Smoking Sausages?
Joe Ames -- Monday, December 1, 2003 at 2:03 p.m.
Re: Smoke for Smoking Sausages?
STEVE COOLEY -- Tuesday, December 2, 2003 at 6:51 a.m.
Re: Smoke for Smoking Sausages?
Joe Ames -- Tuesday, December 2, 2003 at 7:19 a.m.

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