The Complete Guide to Smoking Conecuh Sausage – Timing, Temps, Wood Choices, and More

Conecuh sausage holds a special place in the hearts (and stomachs!) of barbecue fans across the South This smoked sausage hails from the small town of Evergreen, Alabama and boasts a signature smoky, spicy flavor While you can often find it pre-smoked in stores, smoking Conecuh sausage yourself allows you to customize the flavor. But just how long should you smoke Conecuh sausage to perfection? Read on for a complete guide to timing, temperatures, wood selection, and more when smoking this Southern specialty.

Conecuh sausage traces its roots back to 1947 when the Williams family first began producing smoked sausage in Evergreen, Alabama using family recipes. The smoked links became popular locally under the Conecuh brand.

Today, Conecuh Foods continues producing the signature smoked sausage along with other smoked meats like turkey, ham, and bacon. The smoky, coarsely ground pork sausage has an extra kick of heat and robust flavor that sets it apart.

Part of Conecuh sausage’s appeal comes from the smokehouse smoking process. Smoking infuses the spicy sausage with rich, smoky flavor you just can’t replicate. While you can often buy pre-smoked Conecuh sausage, smoking it yourself lets you control the flavor.

Choosing the Right Wood for Smoking Conecuh Sausage

When it comes to smoking sausage, wood selection is key to producing flavorful results. The right wood will impart the perfect amount of smokiness without overpowering the sausage.

For Conecuh sausage, hickory is a popular choice as it provides a robust, bacon-like flavor that complements the spicy sausage. However, hickory can be strong, so mixing in milder fruit woods can help balance it out. Apple, cherry, or pecan all pair nicely with Conecuh sausage.

You can also use oak for a more subtle smoky flavor Avoid soft woods like pine or cedar as they can create a bitter taste Opt for quality smoking wood free of chemicals or additives.

No matter what wood you choose, use a blend of wet and dry wood. The wet wood will produce more smoke while the dry wood generates heat for even cooking.

Determining the Right Smoking Time and Temperature

When smoking Conecuh sausage, as with any sausage, achieving the proper internal temperature is key to food safety. Smoked sausage like Conecuh is fully cooked when it reaches an internal temperature of 165°F.

The smoking time required to reach this temp depends on a few factors:

• Smoking temperature – Lower heat requires longer smoking time Ideal smoking temperatures for Conecuh sausage range from 225-275°F.

• Sausage size – Larger sausages take longer to cook through.

• Smoker type – Electric smokers tend to cook faster than charcoal or pellet smokers.

While smoking times vary, you can expect smoking Conecuh sausage to take approximately:

• 2-3 hours at 225-250°F
• 1.5-2 hours at 275°F

No matter what smoker or temperature you use, always check Conecuh sausage’s internal temp with a meat thermometer after 2 hours to ensure doneness.

Step-By-Step Instructions for Smoking Conecuh Sausage

Follow these simple steps for smoking mouthwatering Conecuh sausage at home:

1. Prepare the Smoker

Bring your smoker to 225-250°F. Add your choice of smoking wood like hickory, apple, oak or pecan. For charcoal smokers, let the coals burn until covered with ash before smoking.

2. Prep the Sausages

Remove Conecuh sausage from packaging. Cut into 4-6 inch links if necessary. Poke holes along the sausage with a fork to allow smoke to permeate evenly.

3. Place on Smoker

Arrange sausages on smoker grates about 1 inch apart. This allows smoke to circulate fully around each link.

4. Monitor Temperature

Maintain your smoker temperature at 225-250°F. Insert a probe thermometer into the thickest sausage to monitor internal temp.

5. Smoke for 2-3 Hours

Smoke the sausages for approximately 2-3 hours, until the internal temperature reaches 165°F. Expect shorter times for electric smokers, longer for charcoal or pellet.

6. Rest and Serve

Remove sausages from the smoker once fully cooked. Let rest 5 minutes before serving. Enjoy!

Smoking your own Conecuh sausage is immensely rewarding. Adjusting the time, temperature, and wood blend lets you customize the flavor to your taste.

Grilling Conecuh Sausage

While smokers produce the most authentic smoke flavor, you can also smoke Conecuh sausage on a grill for a quick weeknight meal. The process is similar but uses higher heat for faster cooking.

To smoke Conecuh sausage on a gas or charcoal grill:

• Pre-heat grill to 300-350°F.
• Add soaked wood chips to smoker box or directly onto coals.
• Place sausage on grill grates over indirect heat.
• Smoke with lid closed for 15-20 minutes until internal temp reaches 165°F.
• Flip and rotate sausages occasionally for even cooking.
• Finish over direct heat 1-2 minutes if you want crispy exterior.

The hot, direct grill heat helps develop that charred, crispy “skin” that takes Conecuh sausage flavor to the next level. Just keep a close eye to prevent burning.

Smoking in the Oven

You can even smoke Conecuh sausage in the oven if you don’t have a grill or smoker. To oven smoke:

• Preheat oven to 275°F.
• Place a smoker box or foil packet of wood chips directly on the oven rack.
• Arrange sausages on a baking sheet and place on rack below wood chips.
• Smoke for approximately 1 hour, until internal temperature hits 165°F.
• Turn sausages halfway through for even cooking.

While oven smoking won’t produce quite as much flavor, it can be a convenient method for weeknights.

Serving Up Smoked Conecuh Sausage

Once you’ve smoked Conecuh sausage to perfection, it’s time to enjoy! Here are some mouthwatering ways to serve your smoked sausage:

• Chopped in gumbo or jambalaya
• Sliced on a sausage sandwich
• Added to shish kebabs or kabobs
• Crumbled over smoked sausage pizza
• Layered in baked beans or pasta salad
• Paired with cheese, crackers and mustard for an appetizer
• Crumbled over a hearty breakfast hash
• Added to a smoked sausage scramble with eggs and veggies

You really can’t go wrong when mixing smoky, spicy Conecuh sausage into your favorite recipes. Getting the smoking time and temperature right ensures you’ll have delicious results.

Key Takeaways for Smoking Conecuh Sausage

Following these tips will help you achieve sausage perfection:

• Use wood like hickory, apple, pecan for optimal smoke flavor.
• Smoke at 225-275°F until internal temperature hits 165°F.
• Smoke for approximately 2-3 hours, depending on size and smoker type.
• Check temperature early; sausages are done at 165°F internally.
• Let sausages rest 5 minutes before serving.

With the right techniques, you can enjoy restaurant-quality Conecuh sausage smoked to perfection at home. Adjust the times and woods to customize the smoky flavor you crave. Now get firing up that smoker – it’s time for some mouthwatering barbecue!