How to smoke sausages in a Weber like a smoker
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- How to smoke sausages in a smoker. I'm always using my Webers as smokers and iin this video I show you how easy it is to make the humble sausage taste so much better.
Hydration:
2 x Beers
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This is the number 1 thing I tell people to cook when they are learning to use their Weber. Smoked sausages are so easy and so delicious. This has to be the best video for novices on the internet. Well done mate.
Hey Nick Eyles, cheers mate Yeah it is the easiest and a good way to see how different smoking woods effect flavour. 🍻
Liked the sausages, liked the beverages, liked the accent, liked the sense of humor.
Another classic, making that sausage sing, Schuey! Well done bro! 👍
Thanks Everett BBQ congrats again on the 1k mate, smashing it🍻
An Australian making a meat smoking tutorial. I'm very happy to see this. Thankyou for it video
Thanks Catholic phoenix, not sure how I missed your comment, apologies on behalf of TH-cam and the greater barbecuing and smoking community 🍻
@@SchueysBBQ thankyou very much. I love the beer timer. That's a trend away from becoming an Australian tradition
Ahhh schuey. I love your little tips you throw in as reminders. Never will I forget to move the exhaust to the opposite side of the flame because I have you in my life. Thanks mate. Keep up the amazing poetry.
My mate made me leave the pub to cook him sausages. LoL he knows I watch your vids .
Ya champion !
Ha Ha james mcdonald, cheers mate. Gotta love ya mates when they know you can cook 🍻
Amazing as always Schuey
Thanks DM 🍻
Newbie Weber BBQ'er here...and so glad I found this channel. Wanting to get my Weber game up there..and videos like this does give me the courage to get out there and do it. Some of the videos on YT make you feel like you need a PhD in Astrophysics just to cook a snag or a steak. Thanks for video mate! Just subscribed!
That's awesome Jb, you are spo correct on the info out there. BBQ should be enjoyable and stress free, it is after all Heat & Meat. Cheers for the support mate 🍻
They are smoking as I type. Oh, and you are hilarious! Bravo!
Just what I was after for a newbie to try afternoon smoke. Thanks they worked out great.
Thats great Fred Flintstome, they are perfect for mid long smoking snacks as well 🍻
Been waiting for this one!!!
Hey Kevin Breaux, cheers for the support mate. Your wish is my command 🍻
Doing this for Aussie day mate..cheers from Thailand,🇭🇲🌭🍻
Thank you, Mate. No one has given such great instructions. Seems easier than I thought. Glad you taught this to us. Gonna sub and watch you go to 100k subs in no time.
I like the beer timer 🍺🍺👍
Thank you @freelancerconverse4413, the beer timer likes you as well 😉
Doing this tonite with a couple of burgers. Love the channel mate great stuff 👌
This is a two year old video but just watched this to smoke my first ever sausages on the barbie
Love throwing snags on the smoker while waiting for long cooks to finsh @palepa15
I've lost it schuey classic poem. 🤣🤣🤣
Thanks Corey Watson, so a career change for me you think? HaHa 🍻
Thanks mate. Give your local butcher a plug, I want some of those sausages!
Hey Mark Brewer, cheers for the support mate. It's Gippsland Premium Meats in Berwick Victoria. I plug them on the Facebook posts mainly in the Schueys BBQ page. Cheers mate.🍻
Never smoked snags or chorizo before. Only smoked a couple of times before.
So of course my digital thermometer had a flat battery. Its raining and lockdown.
So followed the video. Awesome result.
Now can you do a video to keep the teenagers from eating it all!
Thanks for watching Andy Stone, glad you enjoyed it. HaHa my trick to stop teenagers eating them all, do a fake small batch first, they have their feed and then you put the real amount on 🍻
@@SchueysBBQ
You know everything I’ll try that next time lol.
Thanks mate, great videos perfectly simple explanations. Might try another video of yours tomorrow!
@@andystone4548 cheers mate, appreciate the nice words mate.
Are you sure that guy from nantucket wasnt from New Zealand
I think he may have been @danielalbornoz9081 😂
I thought he said "Riding Poultry" is something to do while you wait! LOL
You know why I've subbed? Celsius conversions 😂
I'm a little late for the party! Butt..........just got a weber last weekend. Trying the sausage thing as I comment. Got the weber up to 154 put the snags on and can't get the heat past 141 now! Vents wide open. Do I add extra time to cook for temps to recover at a steady 154?
Loving your videos Schuey!
Thanks Bills A-bob, temps can be a tricky thing to diagnose over text. Is it the weather at your place, windy, humid, etc, or is it the fuel you are using. I say close enough is good enough mate. BBQ should be more about enjoying the time, rather than stressing about it being absolutely spot on every single time and worrying about 10-15 degrees, I say crack a can and sit back and enjoy mate. 🍻
doing thisd this weekend
Awesome Donkkilla g 🍻
Beautiful slicing knife! Where’d you get it?
1min 10 sec Fill a chimney basket? Come on Schuey, how many beers did u have before the said that one? Lol just stirring you up. Thx for the video
Thanks RooMan 🍻 HaHa good pick up mate. Was hectic week and had to squeeze in 3 videos in 2 days. Maaybe I just invented a new thing, a chimney basket, now there's an idea HaHa
I thought I heard that too mate lol
How long would they take if I cooked them at 225-250f
How did you check the temp without poking holes in the snag?
Just glad Mick isn't here with a chicken 😳
😂 @drifterdrifter9558
Is that temp above coals OR above the “chow”. Vent is above the chow and the therm is above the coals. Big difference from one side of the tracks to the other, if only 15”, location; location, location! 🍻cheers mate!
Temps mentioned are always were the food is placed mate. Cheers Brian Zimmerman 🍻
It’s a bit of a sin then that Webber had the lid the wrong side around when installing the thermometer. Won’t slow me down though. 🍻
@@drmrzdz yeah it's a weird one. The temp off the id and the grate temp where our food is can vary up to 50C, so I will always track my temps off an ambient temp probe clipped to the grill.
Hey Mr Schuey. Where is your butcher please. I hope it is within my current 10 klm travel limit. I need to go there. Thank you
Hey Tony Facebook, Gippsland Premium Meats are located in Eden Rise Village Shopping Centre, corner of O’Shea Road &, Clyde Road, Berwick VIC 3806 🍻
@@SchueysBBQ Thank you. I will have to wait until lockdown is finished.
good luck to me finding decent sausages where i live...we even went to a gourmet place that made their own and ended up tossing them out. hard to find a good snag.
That is a real shame Gypsy, hope you have some luck tracking down a better supplier. Where are you located? 🍻
@@SchueysBBQ Hi Shuey!...I’m on the Sunshine Coast QLD
Stumbled here looking for a quick answer. Leaving with a laughing fit, one more youtube subscription and crushing need to go to the butchers.
Funny 😎
Thanks Michael De Vere I really appreciate the support, cheers
Instead of using sauce try squeezing some honey, honey/mustard? died and gone to heaven.
Love a good honey mustard sauce, I recently made one in another video mate. Good old Tomato and mustard is a staple in every cupboard. Cheers mate, appreciate the suggestion.
I do thin snag at a much lower temp about 100c. They cook too fast otherwise!!
Yeah agree, if smoking thinner snags, don't rush them, cheer FortAwesome1974 🍻
Gotta have the mustard
100% Luke Beange 🍻