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Published on Nov 21, 2010
Smoking Homemade European Style Sausages in a Bradley 6-rack Digital Smoker. Sausages and video by Olin Miklik. This is the method I got the best result with so far: 1/ Preheat the smoker with the highest possible temperature, load sausages and let them dry in the smoker for 1 hour. 2/ Reduce temperature to 190F and turn on smoke generator loaded with bisquettes. Don't add any water to the bowl. Air in the smoker suppose to be dry!! Smoke for 4 hours. 3/ Turn over sausages and puts it on different shelves. Put water to the bowl and smoke on 190F for another 4-5 hours. The chimney is full open all the time. Whole process of smoking takes about 9-10 hours. Enjoy!