Smoking Sausage at 180oF – How Long Does It Take?

Smoking sausage is a time-honored technique that imparts incredible flavor. Setting the smoker temperature to 180oF results in a low and slow smoke that thoroughly permeates the meat. But exactly how long does it take to smoke sausage at 180 degrees? In this comprehensive guide, we’ll cover ideal internal temperatures, estimated smoke times, tips for perfection, and more.

Why Smoke Sausage at a Low 180oF?

Typically, smoking sausage is done between 225-250°F for 1-2 hours. However, lowering the temperature down to 180oF serves a few key purposes:

• Enhances Smoke Flavor – The longer smoke time allows more smoke to penetrate for a richer smokier taste.

• Tenderizes the Meat – Slow cooking helps break down connective tissue for a tender bite.

• Adds Moisture – Keeps sausage moist, even leaner varieties Preventing moisture loss is key

• Intensifies Spice Flavors – Spices and seasonings have more time to blend and bloom.

Yes, it requires patience, but the payoff of maximizing flavor and texture is worth it.

Smoked Sausage Internal Temperature

When smoking any ground meat like sausage, food safety is critical. Sausage must reach an internal temperature of 160°F to eliminate bacteria.

For the most tender, juicy sausage:

• Smoke until the internal temp hits 155°F.
• Rest sausages for 5+ minutes, allowing the temperature to carryover to 160°F.

If smoking beef sausage varieties, cook to 155°F since beef is safe at a lower temp.

Use a reliable meat thermometer to monitor the internal temp. Pull sausages off once they hit the target temperature – do not overcook.

Estimated Smoke Times at 180°F

The total smoke time depends on many variables:

• Smoker temperature fluctuations

• Sausage size – smaller cooks faster

• Meat thickness – thin quicker than thick

• Fat content – fatty longer than lean

• Pre-cooked or raw – pre-cooked faster

As a general guideline, expect smoked sausage at 180°F to take:

• Small/thin raw sausage: 4-6 hours
• Thick raw links: 6-8 hours
• Pre-cooked sausage: 2-3 hours

These time ranges account for variable factors. Monitor temperature and doneness along the way.

Smoking Tips for 180°F Sausage Perfection

Follow these tips for the highest quality smoked sausage:

• Use a Water Pan – Keeps humidity up to prevent drying out.

• Rotate Often – Ensures even cooking and smoke exposure.

• Spritz with Apple Juice – Adds sweetness and moisture.

• Allow Rest Time – Gives juices time to redistribute.

• Try a Baking Powder Coating – Helps form a tasty, smoky bark.

• Pick a Mild Wood – Apple, cherry, pecan, or alder wood recommended.

• Keep an Eye on Temperature – Ensure it doesn’t dip too low or spike.

• Use a Meat Thermometer – Don’t rely solely on time.

Choosing the Right Sausage for Smoking

You can smoke just about any sausage variety at 180°F. Here are some of the most popular options:

Pork Sausage

Classic smoked sausage made from seasoned ground pork. Takes on smoke exceptionally well.

• Flavors – Sage, garlic, red pepper, fennel

• Types – Breakfast links, kielbasa, chorizo

Beef Sausage

Often called summer sausage. Lean yet tender and benefits from low and slow smoking.

• Flavors – Peppercorns, garlic, mustard seed

• Types – Snack sticks, landjäger

Chicken & Turkey Sausage

White meat sausages absorb flavor from spice blends and wood smoke. Lean, so spritz while cooking.

• Flavors – Sundried tomato, basil, spinach, cheddar

• Types – Breakfast links, appetizer bites

Pre-Cooked Smoked Sausage

Fully cooked sausages like kielbasa can be cold smoked or gently reheated at 180°F to boost flavor.

Key Takeaways on Smoking Sausage at 180°F

The lower temperature intensifies the smoke penetration for robust seasoning. Keep these tips in mind for the best results:

• Monitor internal temperature, not just time. Reach 155-160°F.

• Allow 4-8 hours depending on size and fat content.

• Use a water pan and spritz to prevent dry sausage.

• Apple, pecan, cherry, or alder wood adds mild smoky flavor.

• Let sausages rest before serving to retain moisture.

Smoking sausage low and slow at 180°F takes patience, but the payoff is well worth it. In just 4-8 hours, you can achieve tender, juicy links bursting with smoky perfection.