Germany is famous for its varieties of sausage, and the low-heat, slow and deliberate method of smoking these types of meat on the outdoor barbecue results in some of the most flavorful sausages attainable. Germany boasts about 1,500 styles of sausage, according to Germanfoods.org. The most commonly available ones in the United States -- bratwurst and knackwurst -- are excellent candidates for smoking.
Step 1
Dump the maple wood chips into the large plastic bowl, and fill the vessel with enough water to completely cover or float all chips. Let the wood soak for an hour prior to starting the grill.
Step 2
Open the grill lid or hatch -- and the firebox hatch if using a barrel-style grill -- and open all vents and chimneys wide for maximum air flow. Remove and set aside the cooking grate.
Step 3
Build a small charcoal fire using about six handfuls of natural lump charcoal. Ignite the fire using a chimney starter or electric starter, not lighter fluid. If using a kettle grill, position the charcoal in a pile on one extreme side of the coal grate, leaving the other two-thirds of the grate coal free. If using a barrel grill, build the fire in the side firebox.
Step 4
Place the foil roasting pan atop the coal grate in the main grilling chamber. Position it in the coal-free zone of the coal grate -- next to the lit pile of coals -- if using a kettle grill.
Step 5
Place the cooking grate back into position, and arrange the brats or knackwurst on the grate directly above the foil roasting pan.
Step 6
Toss a handful of wet wood chips directly on the lit coals, and close all lids and/or hatches.
Step 7
Monitor the internal temperature of the grilling chamber closely for about 20 minutes, adjusting vents and/or chimneys until reaching a consistent cooking temperature of about 225 degrees Fahrenheit.
Step 8
Smoke the sausages at this temperature for between 3 and 4 hours, adding two handfuls of fresh charcoal to the lit coals every hour and two handfuls of wet wood chips every 20 to 30 minutes to maintain heat and smoke levels.
Tips and Warnings
- Sausages are done when they take on a reddish-brown hue and rise to an internal temperature of 160 degrees. Keep the grilling lids closed tightly -- except when adding charcoal and wood chips -- to maintain consistent temperatures. Don't stab the sausages with a fork or knife during cooking as this releases the juices that keep the meat moist during cooking. Use natural lump charcoal, as it catches fire faster and imparts more hardwood flavor than briquettes. If you're grilling supply store lacks maple, hickory chips serve as a good substitute and are more commonly available.
- Never handle hot grill lids or hatches without wearing protective grilling gloves or mitts. Remove meat from the grill with long-handled grilling tongs to avoid burns.
Things You'll Need
- 180 cubic inches maple wood smoking chips
- Large plastic bowl
- Barrel-style grill with side firebox or kettle-style charcoal grill
- Large bag natural lump charcoal
- Charcoal chimney starter or electric starter
- Foil roasting pan
- 10 to 12 raw bratwurst or knackwurst
- Sausage rolls or french bread cut to size of links
- 1 lb. sauerkraut
Member Comments