For devoted backyard pitmasters, nothing beats the smoky richness of homemade smoked sausage Getting the right texture requires patience and precision when using lower smoker temperatures At 180°F, you’ll need to allow 6-8 hours for the sausage to fully cook. But the payoff in deep, nuanced flavor makes it worthwhile.
In this guide I’ll walk through everything you need to know to smoke tender juicy sausage at 180 degrees Fahrenheit. You’ll learn about
- Estimated cook times at 180°F
- Selecting the best wood for flavor
- Monitoring internal temperatures
- Maintaining proper smoker heat
- Rotating and arranging the sausage
- Testing for doneness
- Resting, storing, and serving
With the tips in this article, you’ll gain the knowledge to create incredible smoked sausage worthy of any barbecue joint. Let’s get fired up!
Allow 6-8 Hours When Smoking Sausage at 180°F
At the low temperature of 180 degrees, smoking times for sausage can vary quite a bit. Thinner breakfast links may finish in 6 hours, while thicker smoked bratwurst or kielbasa may need the full 8 hours.
The key is bringing the sausage to an internal temperature of at least 160°F. To allow for carryover cooking, pull it off a bit before that Then let the sausage rest as the temperature evens out
Use an instant read thermometer to test doneness instead of relying solely on time. And monitor the smoker to ensure it maintains 180°F consistently.
Best Wood for Smoked Sausage Flavor
Fruit woods like apple and cherry impart milder sweetness that pairs beautifully with pork sausage. Pecan and maple also enhance sausage without overpowering it.
For heartier smoked bratwurst containing beef or venison, use oak or hickory. Start with a mix of woods first to prevent too-strong bitterness.
No matter what type of sausage you smoke, use chunks of wood or logs instead of chips. The sustained smoldering provides better infusion of flavor.
Achieving the Right Internal Temp for Safety
Sausage needs to reach 160°F internally to eliminate bacteria. If using cured sausage containing nitrites, 155°F is sufficient.
To prevent overdrying, don’t let the temperature exceed 165°F. Carefully monitor it in multiple links at both ends of the smoker.
For food safety, don’t let smoked sausage sit out above 40°F for over 2 hours before refrigerating. Cure fresh sausage within 3-5 days.
Maintaining 180°F in Your Smoker
The key is keeping your smoker steadily at 180°F the entire time. Use a calibrated dual probe thermometer, and make vent or fuel adjustments as needed.
Add more lit charcoal or wood every few hours so the temperature doesn’t drop. Open the smoker as little as possible.
If the smoker runs hot, start below 180°F and monitor it. It’s easier to increase heat than decrease it once smoking.
Rotating and Arranging the Sausage Links
Change the sausage positions every 2 hours for even exposure to smoke and heat. Place links diagonally across racks for air circulation.
Hang sausage in a single layer to prevent stacking or overlapping. Keep similar sizes together so they cook at the same rate.
Use foil or pans under links to catch drippings. This prevents flare-ups and helpshumidity. Add a water pan as well.
Testing Smoked Sausage for Doneness
It’s impossible to tell by look alone if sausage is done. Use these methods to ensure proper temperature:
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Thermometer probe test – insert into thickest parts of multiple links
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Cut into a link and check the interior color
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Push on the casing – properly cooked sausages will be firm
Let Smoked Sausage Rest Before Eating
After removing sausage from the 180°F smoker, let it rest at least 10-15 minutes before eating. This allows juices to redistribute evenly.
Slice the sausage, toss in pasta, grill for sandwiches, or serve with hearty mustard. Smoked sausage ramps up the flavor of many dishes!
Mastering the Art of Low and Slow Sausage
Perfectly smoked sausage requires patience when using lower heat like 180°F in your smoker. But the results are incredibly worth it.
With the right wood selection, temperature monitoring, and frequent rotations, you’ll achieve juicy, smoky sausage full of flavor. before you know it, you’ll be a pro at the low and slow sausage smoking process.
Now get outside and fire up that smoker! Your brats, kielbasa, and breakfast links are eagerly waiting for their smoky makeover at 180 delicious degrees.
Making Smoked Sausage By Hot Smoking
Using a hot process for making smoked sausage takes significantly longer than cold smoking for two reasons:
- The smoky flavor is added when the sausage is still raw, so it’s best to cold smoke it for a while before cooking it at a higher temperature.
- When you smoke something hot, air flows through it, but air doesn’t conduct heat well.
Its not just a matter of your time availability that needs to be considered either. This (longer) way of smoking sausage gives the sausage more time to dry out, so if you want a juicy, moist sausage, hot smoking might not be the best choice.
So to start the hot smoking process you need to follow the first three cold smoking steps first:
- Hang your sausage in the smoking chamber
- Use a fan to dry the casings
- To add flavor, cold smoke at temperatures below 30°C (85°F) for two to six hours, depending on how smoky you want the food to taste.
Now, cool the chamber down to 60°C (140°F) for two hours. This will help the sausage turn a beautiful golden brown color. As you start this step, make sure that the top and bottom dampers have the smallest openings possible. This will help keep the sausage from drying out.
Note: Never close the vents altogether because your smoke will go stale and deliver an unpleasant acrid taste.
First, slowly raise the temperature to 80°C (175°F). Then, keep smoking the sausage until the center reaches 75°C (165°F). A remote BBQ thermometer is best for this stage.
Adding more smoke during these last two phases will have minimal effect on flavour.
Once the sausages reach the right temperature, take them out of the smoker and spray them with cold water (or put them in water completely) until the core temperature drops to 43°C (110°F) or less. This will help the fats in the sausages re-solidify and keep them from drying out.
Once the sausages reach this temperature, you can let them cool at room temperature. This will cause them to turn an even deeper brown color, which is called “bloom.” After an hour, you can put them in the fridge, but keep in mind that the smoke from the sausage will affect other things in the fridge.
When Should You add Curing Salt to Smoked Sausage?
FAQ
What is the best temperature to smoke sausage?
Can you smoke sausage too long?
How long to smoke raw sausage at 225 degrees?
How long to smoke summer sausage at 160?
How long do you smoke sausage in a smoker?
Preheat the smoker to 180 degrees F. Remove the sausage from the plastic wrap and place it directly on the grill grates of the preheated smoker. Close the lid and smoke for 6-8 hours. Remove the sausage when it reaches 160 degrees F. Rest. Rest the sausage for 1 hour. Store and enjoy.
Can you smoke pre cooked sausage without drying it out?
Here’s a guide to smoking pre cooked sausage without drying it out. It takes about 2 hours for pre cooked sausage links to heat through and take on superb smoke flavor. That’s assuming the smoker is set to 225 degrees. At lower temperatures, you can keep the links on for up to 3 hours, while higher temps will result in a shorter cooking time.
What temperature should a sausage be smoked?
The ideal smoking temperature for sausages is about 225-250 degrees F. Higher temperatures will produce a crisper skin, while lower temperatures will result in a moister sausage. Sausages can be smoked in either a smoker or a grill. If using a smoker, the best way to regulate the temperature is to use a wood chip box or an electric smoker.
How do you smoke sausages on a grill?
1. Set your smoker to 250°F 2. Get your fuel going 3. Place sausages on smoker racks at least 2 inches apart 4. Set and forget 5. Remove from smoker and serve or store When you’re smoking sausages at home it’s best to use a designated smoker, but if you don’t have one, you can rig your grill up to be a makeshift smoker.