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Summary: To make smoked sausage using a simple kettle grill, use an indirect cooking method where the hot coals are pushed to one side and the sausage is cooked on the other side of the grill. Keep temperatures low when smoking any kind of meat with tips from a weekly radio show host in this free video on outdoor grilling.
Tony Fatso Siciliano hosts a weekly radio show called 'On The Grill'. It doesn't matter if you like to grill steaks over red hot coals, of if you like to slow cook spareribs over...read more
"Smoking sausage is a great way to impart a wonderful flavor on to your meat but how do you do it? The key is to not over cook it. The key is low temperatures for a little bit of a long time for cooking sausage. We are going to keep them on the grill for about two hours. Now if you have a smoker or you have a kettle grill like I have here today we are going to be using what is called indirect cooking where we have the heat on one side and the sausage on the other. To start you need to light up your coals, once your coals have turned gray you pour them into your kettle on to one side. We are going to bank them on one side. On the other side is where we are going to put our sausage. When you bank your coals on to one side of the grill for the indirect cooking we are going to get the smoked flavor by using hardwood chips. We are going to add the soaked hardwood chips on top of the fire. When we close our lid and cut off the oxygen a little bit we will see the plumes of white smoke coming up and that is how we know we are getting great flavor. The sausage is going to be cooking for about two hours because we want it to get up to 160 degrees internal temperature. We want our kettle temperature, the temperature of our cooking space to be about 225 degrees and that's it, it's a piece of cake and you are going to have some of the best sausage you've ever had in your entire life. Thanks for watching. I'm Tony Fatso Siciliano and to learn more about me go to onthegrillradio.com"
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