What You Need to Know on Smoking Store- Bought Sausage

The process of smoking sausages takes up a lot of room, and grills typically have only one primary cooking rack. On the other hand, smokers typically contain numerous racks to accommodate a large amount of meat during a single extended cooking session.

You should use a specialized smoker for smoking sausages at home, but if you don’t have one, you may set up your grill to serve as a makeshift smoker instead. When smoking meat, it’s always preferable to do so in a dedicated smoker if at all possible. However, if you’re in a hurry, you can convert the grill into a smoker.

This article will explain more about smoking sausages and what requirements are needed for the same. Besides that, you will also find some answers to most of the frequently asked questions. Follow the given guidelines and tips for the best results.

Using a smoker vs. using a grill

Using a smoker vs. using a grill

Using the snake technique to smoke sausages is possible if you have a charcoal barbecue on hand. Cooking indirectly on a gas grill is possible if you have the proper setup. No matter what you have, if you want to smoke a lot of meat, a smoker will always be the best option in the long term.

Because it takes up a lot of room, most grills only have one primary cooking rack for smoking sausages. For their part, smokers typically have many racks that can accommodate a large amount of meat in a single cooking session. With their various racks and simple fuel management, upright smokers are perfect for smoking sausage.

Vertical smokers can be a perfect solution for those who want to hang their sausages while they smoke. Compared to a vertical smoker with a big cooking area, offset smokers have a smaller cooking area because there is no way to hang sausages.

Options when smoking sausages

smoking store bought sausage

1. Pellets

Pellet smokers are becoming increasingly popular and for a valid reason. They provide a convenient “set-it-and-forget-it” operation, as well as a fuel that serves as both a smoke source and a fuel source. Pellet smokers are available in both horizontal and vertical configurations, making them ideal for sausage smoking. To prevent heat loss, separate pellet-hoppers are loaded before delivering through an auger to a burn chamber.

It is necessary to use pellets that burn at the required temperature and emit smoke. To get a good smoky flavor, pellets are available in several wood types. You can combine a heavier wood such as oak with a light fruitwood such as apple to create unique flavor combinations for your meat.

2. Electric

Electric smokers are powered by plugging them into a wall outlet. When it comes to smoking sausages, vertical electric smokers are excellent choices since they provide highly accurate temperature control, which is essential when smoking cured foods. Electric smokers are also equipped with built-in wood chip chambers, which provide smoke while cooking.

3. Charcoal

Whether you’re cooking on a vertical smoker or a grill that has been modified to smoke, you’ll be burning charcoal as the fuel. Once your charcoal is heated, place wood chunks over the coal bed to impart the excellent smoke taste to the charcoal.

4. Gas

If you’re using a grill or smoker to smoke sausages, gas will, of course, be your fuel of choice. However, you’ll also need a smoker box with wood chips to impart a Smoky taste to the meat before smoking it.

Types of sausages for smoking

Types of sausages for smoking

Smoked sausages are available in a variety of flavors.

When the meat is smoked, some of it is thoroughly cooked. Hot smoking is what we call this. Some sausages that develop during the curing process are smoked, but the heat is not high enough to kill the bacteria that cause the fermentation. Cigarette smoking at a low-temperature Bacterial growth is inhibited by the fermentation process rather than by heat or internal temperature.

Smoking is just used to enhance the flavor in this particular dish. Any freshly roasted sausage that does not contain a cure is ideal for hot smoking and should be avoided. It’s essential to follow the guidelines on the cure box for any ratios or temperature controls when curing or to ferment the sausage for smoking.

Smoking sausages

Smoking sausages

Prepare the smoker by heating it to a constant 225 degrees Fahrenheit. (If you’re using a gas or electric smoker, preheat it for about twenty minutes at 225 degrees Fahrenheit.) If you’re using a smoker, you can either lay the liquid pan underneath or beside the meat.

As you arrange the sausages on the grate, ensure they are not touching one another.  If you prefer, you can take the temperature after 2-3 hours. Cook for approximately 3 hours with the cover closed on the smoker. When the sausage reaches a temperature of 165 degrees Fahrenheit, it is considered done. The amount of time needed to smoke the sausage will vary depending on the type and size of the sausage; thus, check the interior temperature.

Does Smoke Penetrate Sausage Casings?- All You Need to Know click here

Frequently Asked Questions

  • Does a vertical smoker allow you to smoke sausages?

Answer; for those who want to hang their sausages while they smoke, vertical smokers can be a perfect solution. Compared to a vertical smoker with a big cooking area, offset smokers have a smaller cooking area because there is no way to hang sausages. If you’re traditionally smoking sausages, the fuel choices will be determined by that kind of smoking.


Sausage is a great choice when it comes to selecting meats to smoke in your next barbeque. Aside from the fact that there is an infinite number of sausage kinds to choose from, it is also quick and straightforward. Certainly, ribs, brisket, and pig are all delectable cuts of meat, but they all require a significant amount of time to smoke. You will likely spend at least five hours preparing ribs, and that is the best-case situation.

You should now be able to smoke sausage, whether it’s store-bought or handmade. If you follow this recipe, you’ll have juicy, smoky sausage every time. Once you’ve mastered the technique, experiment with a variety of wood flavors and varieties of sausage.  A bratwurst flavored with hickory and Applewood will taste different than an Italian sausage flavored with hickory and Applewood.