Smoker suggestions?

[Mykidsdad]

If smoking sausages there are two primary techniques. Hot smoking is just like cooking a piece of chicken or other meat in that you are really soaking to temp and consuming the meat immediately. Making a “smoked sausage” or cured sausage is a different process using curing salt in the blending process and smoking at a much lower temperature. Cured sausage has a saltier flavor and different texture. Think Kielbasa, summer sausage, etc.

Pre-poaching fresh sausages is a great technique to ensure that fat from sausages doesn’t cause flare ups when grilling. Because most smokers cook using indirect heat, it is an effective way to cook sausages without burning.

Ya, I can’t remember a time when I had meat done early.

I’m probably more about the output than process. I like gear, but those who know me know I like to eat!

ETA: What is the ‘;smoker box’ for the recteq? Is that for smoking fish? You can cook fish on the main grill area on a plank or grill, right?

What are the advantages of the recteq over the Traeger and Yoder? The PID controllers? Seems like the recteq are a bit cheaper also?

Are there advantages to smoking sausages? I’ve got system now where I boil my brats in beer for a 10 minutes with green peppers and onions sliced thin. Pull the brats and let the peppers and onions boil down. I grill the brats at high heat slathering them BBQ sauce that carmalizes. Don’t need to worry about internal temp since I boiled them. Then cover with the green peppers and onions, which should almost be jellified. Little mustard and damn if that ain’t good eating.