Quote Originally Posted by buffalobo View Post
The wife picked up some Chicken Apple sausages and an assortment of brats and brought up the idea of smoking then grilling.

Thoughts/comments?

Some are fully cooked and just need heated/browned and others are raw meat, if it matters.
Those pre-cooked ones need to be watched. 1 minute they're @ 135, next 175. I pull all mixed meats @ 160-165 tops.

The uncooked, 20-30 min on smoke, then over to the grill for final touch. Apple/hickory with a touch of mesquite. WE like mesquite, unfortunately too much and it taste bitter (to me)


Slightly OT. I'd like to say thanks to everyone who's contributed to this thread. The recipes, helpful hints and overall positive vibe is nice. Not to mention the impressive meals you've done.