Smoking sausage on a propane grill is a delicious way to infuse it with smoky flavor. Here's a step-by-step guide on how to do it from Papa Ken at Maine Grilling Products.
Ingredients and Tools:
- Sausages of your choice (bratwurst, Italian sausage, kielbasa, etc.)
- Propane grill with a lid
- Wood chips or chunks (hickory, mesquite, applewood, etc.)
- Aluminum foil
- Meat thermometer
- Grilling tongs
- Basting brush
- BBQ sauce (optional)
Instructions:
-
Prepare the Grill:
- Clean your propane grill grates thoroughly and make sure the propane tank is filled.
- Set up your grill for indirect grilling. This means you'll only have the burners on one side of the grill, while the sausages will be placed on the other side, away from direct heat.
-
Preheat the Grill:
- Turn on the propane grill and preheat it to a temperature of around 225-250°F (107-121°C). This low and slow cooking temperature is ideal for smoking sausages.
-
Soak Wood Chips (If Using):
- If you're using wood chips or chunks for smoke flavor, soak them in water for about 30 minutes or you can pre-soak chips like Honey Whiskey Mesquite before grilling. Drain the water before placing them on the grill.
-
Add Smoke Flavor:
- If your propane grill has a smoker box or a designated area for wood chips, place the soaked wood chips/chunks in there. If not, you can create a makeshift smoker pouch by wrapping the soaked wood chips in aluminum foil and poking a few holes in the foil to release the smoke.
-
Prepare the Sausages:
- While the grill is preheating and smoke is developing, prepare your sausages. You can brush them with a bit of oil to prevent sticking and season them with your favorite dry rub or spices.
-
Place the Sausages on the Grill:
- Once the grill is at the desired temperature and smoke is flowing, place the sausages on the cooler side of the grill, away from direct heat. Close the lid to maintain a consistent temperature.
-
Maintain Temperature and Smoke:
- Keep an eye on the grill's temperature and adjust the burner as needed to maintain a steady smoking temperature of 225-250°F (107-121°C). You may also need to add more soaked wood chips to keep the smoke going.
-
Monitor Sausage Temperature:
- Use a meat thermometer to monitor the internal temperature of the sausages. The sausages are done when they reach an internal temperature of 160-165°F (71-74°C). This typically takes 1.5 to 2.5 hours, depending on the size and type of sausages.
-
Optional: Baste with BBQ Sauce (If Desired):
- In the last 15-30 minutes of smoking, you can brush the sausages with your favorite BBQ sauce for added flavor and caramelization. Be careful not to apply the sauce too early, as it can burn.
-
Remove and Rest:
- Once the sausages reach the desired internal temperature and have a beautiful smoky color, remove them from the grill. Let them rest for a few minutes before serving.
-
Serve and Enjoy:
- Serve your smoked sausages with your favorite sides, like coleslaw, baked beans, or grilled vegetables.
Remember that smoking sausages takes some patience and practice to get the timing and temperature just right. Experiment with different wood types and seasonings to find your perfect flavor combination. Enjoy your homemade smoked sausages! Papa Ken