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Smoke Sausages with the Grilla Mammoth

This year for Sausage Month the chefs at MEAT! partnered up with Grilla Grills again to get our hands on the brand-new Mammoth Vertical Smoker to make all our recipes!

Now that we’ve been experimenting with the Mammoth all month, we’ve been putting a few of the common sausage smoking questions to the test. So we sent the Chef’s at MEAT! into the kitchen with a couple of the most common questions we get about making sausage and they worked with the Mammoth to get some answers.

Should you hang sausage, or not?

This might be one of the most common questions we get here at MEAT! during sausage month. While we wish we could give you a simple yes or no answer, the truth is that it depends on the kind of sausage you’re making.

The basic rule of thumb we stick to is if we’re slow smoking or cold smoking our sausage, then we prefer to hang it. If we’re planning to increase the temperature over 200 degrees, then we prefer to use the grates.

Reasons to Hang your Sausage:

Maximum amount of smoke circulation
No grill marks
Sausage self-bastes as it hangs
Gravity helps ensure sausage mix binds during cooking
No need to rotate

When it comes to using the Mammoth to smoke sausage, you’re getting the best of both worlds. You can use the included hooks to hang ropes of sausage throughout the entire chamber to slowly and evenly smoke. You can kick up the temperature and use up to 11-grates to grill dozens of brats and sausages quickly. Finally, you can even leave in a handful of grates to slow-smoke different cuts below while you hang sausages up top.

If you want to know even more about how or why you should hang your meat, check out this article from Grilla all about it. It goes in-depth about why you should hang sausage, and even talks about hanging fish and cuts from large game.

How do I get more Smoke Flavor in my Sausage?

If you’re not getting enough smoke flavor on your sausage, then we’ve got a few tips to help you get the most smoke possible.

The basic rule of thumb we stick to is if we’re slow smoking or cold smoking our sausage, then we prefer to hang it. If we’re planning to increase the temperature over 200 degrees, then we prefer to use the grates. First things first, make sure you’re using a smoker that burns real wood like the Mammoth. Kamado grills like the Kong work as well, but don’t work as well for hanging sausage. Avoid gas smokers that burn a tray of woodchips and completely forget about using fake liquid smoke flavoring.

Next, make sure the temperature is low as possible. If you’re using a Mammoth, then we’re setting our grill to 180 degrees. If you’re using a Kamado grill or a different type of smoker, then go as low as 150-degrees if you can manage it!

If possible, hang your sausage for the most smoke circulation possible. If you’re using grates, then make sure there is a little space between each sausage. Don’t be afraid to use something like a jerky rack to fit the most sausages possible and keep them separated at the same time.

Finally, if you have enough space for it, try to burn even more wood in the chamber of your smoker. For example, the Mammoth has a built-in lipped heat deflector meant for burning extra chunks of wood to create even more smoke than ever. If you’re using a different grill, you can always use accessories like smoke tubes to add more smoke.