How To Make Sausage in an Offset Smoker

How to make sausage in an offset smoker is actually quite simple. 

The first thing you will want to do is cut the sausage links into rounds or small chunks depending on how you want it smoked. Next, place the sausages in a mixing bowl and add your favorite spices and seasonings.

Next, take your favorite sausage casing and start stuffing the sausages. Stuff the sausage into the casing until it is full and poke a few holes in the top. Next place them in your smoker on a rack that is set at about 200°F.

I recommend using two racks, one to hold them above the heat while you smoke them, and another to hold them below the heat.

The internal temperature of your smoked sausages should be about 160°F when they are done cooking. This means that you will need to smoke them for about 3 hours per pound of sausage.

You can use this time to cook up some sides or just enjoy a cold beer or glass of wine!

How To Smoke Sausage in an Offset Smoker

Although it is possible to smoke sausages in a charcoal grill, it is not recommended. The heat is just not high enough to dry out the meat or cook it thoroughly.

Smoking sausage in an offset smoker gives you a lot of control over how the sausage will turn out, and how long you need to smoke them. You will also enjoy some great flavor from the smoke as well!

There are very few sausages that can’t be improved with a little extra smoke flavor. Italian sausages, brats, chorizo, and breakfast sausage can all be smoked.

How Long Should Sausage Smoke?

Sausage can be smoked for anywhere from 3 hours up to 24 hours depending on how you want it smoked and what type of sausage you are making. You will want to periodically turn the sausages during the smoking process to ensure they cook evenly. For example, if you are smoking beef sausage, you will want to flip it every 45 minutes. The amount of time you smoke your sausage will depend on what type of sausage you are making and how much smoke flavor you want.

How long does sausage last?

Sausage can last for 3-4 days when stored properly in the refrigerator and can be frozen for up to 6 months after smoking.

How To Improve The Smoke Flavor Of Sausages

You can add some of your own smoke flavorings to your smoked sausages. I recommend using liquid smoke, which is available at most grocery stores. You can also use wood chips or wood chunks to give the sausage a little extra flavor.

Which Is the Best Temperature For Smoked?

You will want to smoke sausage at a temperature of about 200°F to 300°F for about 3 hours. The internal temperature should be 160°F to 165°F when you take it out of the smoker.

Should I Take It Out or Let It Stay In The Smoker?

When you are done smoking sausages, it is important to take them out of the smoker. The sausage will continue to cook after it comes out of the smoker. If you leave it in the smoker, the meat will become dry and hard as it continues to cook.

 You also want to make sure that your sausage does not burn as it comes out of the smoker. You can check for this by taking a piece of sausage out and seeing if there is any black charring on the outside.

How To Smoke Sausage in a Charcoal Grill

There are many different ways you can smoke sausages in a charcoal grill, but most often they are smoked over indirect heat (no direct flame). 

This is because direct heat causes your meat to dry out too much, while indirect heat allows you to get more smoke flavor into your meat.


You can now make great smoked sausages that will impress your friends and family. You can make great smoked sausages at home with a little bit of practice. Get some friends over and have a cookout where you smoke sausages.


Q: Are there any spices or seasonings that you recommend for smoked sausages?

A: You can use a few different types of seasonings, but I would recommend not adding too much salt to your smoked sausages. The salt will cause it to dry out and not cook properly.  You can add some crushed red pepper flakes or a pinch of cayenne pepper to give it a little extra kick.

Q: What are some good flavors or spices that you like to use in your smoked sausages?

A: I personally like using a mild rub on my smoked sausages and then adding various flavors after they are cooked.  I will usually add applewood chips, applewood chunks, liquid smoke, and beef jerky during the cooking process for additional smoke flavor.

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