I have made some Loukaniko (Greek sausage) at work and have a question about smoking it.
It is stuffed in a collagen casing but it's not the impermeable type.
If I put it in the Weber Smokey Mountain, will the smoke go through the casing or block it?
Never smoked sausage before. Thanks in advance.

If you can find the vinyl version of Cheech and Chong's "Big Bambino," you'll find rolling papers in it which are large enough to smoke a sausage. However, to be honest, it's probably gonna be pretty harsh to begin with (acquired taste doncha know).

quote:

Originally posted by joatmonv:
I have made some Loukaniko (Greek sausage) at work and have a question about smoking it.
It is stuffed in a collagen casing but it's not the impermeable type.
If I put it in the Weber Smokey Mountain, will the smoke go through the casing or block it?
Never smoked sausage before. Thanks in advance.

The smoke will permeate the fat that soaks the casing and you'll get plenty of smoke flavor. Especially with stronger woods like hickory, mesquite or oak.

When the sausage heats up in the smoker, and the fat wets out the collagen, it'll soak up plenty of smoke.

What type of smoker is you Weber? Electric, gas, stick burner?

quote:

Originally posted by Ken226:

quote:

Originally posted by joatmonv:
I have made some Loukaniko (Greek sausage) at work and have a question about smoking it.
It is stuffed in a collagen casing but it's not the impermeable type.
If I put it in the Weber Smokey Mountain, will the smoke go through the casing or block it?
Never smoked sausage before. Thanks in advance.

The smoke will permeate the fat that soaks the casing and you'll get plenty of smoke flavor. Especially with stronger woods like hickory, mesquite or oak.

When the sausage heats up in the smoker, and the fat wets out the collagen, it'll soak up plenty of smoke.

What type of smoker is you Weber? Electric, gas, stick burner?

Charcoal smoker. Not quite a pit smoker.

https://www.weber.com/US/en/gr...r-series/721001.html

I have Mesquite so I'm going to try that tonight. Thank you.

Try to keep your temperature under 180. Much higher and the fat will render out.

Joatmontv.... please let us know how it turns out. I have tried before and failed. Maybe you can share the recipe?

quote:

Originally posted by mark60:
Try to keep your temperature under 180. Much higher and the fat will render out.

This is what I'm afraid of. I've smoked some chicken tenders and I used about 260 degrees.
What I think I'll do is very sparse charcoal and see if I can keep it around 180. The Mesquite will still burn I'm sure.
I'll have to play around with the vents on it also.
The mass produced sausage and kielbasa I do at work have a final oven temperature of 180 and the product temperature internally of 160. No smoke though.

quote:

Originally posted by greco:
Joatmontv.... please let us know how it turns out. I have tried before and failed. Maybe you can share the recipe?

Will do.
I may fuck this up royally also. Good thing McDonald's is open late.

Did not turn out the way I wanted it to. I'm pretty sure the casing on it is the culprit.
Kept temperature around 190 with only a small amount of charcoal but the casing started getting funky. I did have water in the bowl to add some humidity.
I don't think that type of casing is meant for that. I did not have any natural casing available earlier today so I used the artificial kind.
I took one small bite and knew it wasn't right.
I've screwed up enough things cooking so this isn't the first time. Natural casing the next time.
McDonald's it was. Not good for me but it's a guilty pleasure.