02/05/2025
Our smokehouse is approximately 4’ x 6’ and has an old bbq pit we attached to it on the outside to pipe in smoke. We can easily smoke 80-100 lbs of sausage but normally will make 30 -40 lbs at a time. We smoke with dried Post Oak as it adds great smoke flavor without getting bitter. When smoking sausage will generally hang on Friday morning early and take down on Sunday evening. We usually put a bed of coals on the floor under the sausage for about 3 hours before taking down. It raises the temperature and gives the sausage a nice color.
