Electric smokers have been a very welcome addition to the market for barbecue and smoking enthusiasts. While some may think that something electric is inauthentic, what it does do is provide a cooking environment that’s easy to control and extremely safe to use. This is just due to the smoke that permeates the interior of the sausage. After the amount of time spent in the smoker, they should be fully cooked through! You can also temp one of the sausage links with a thermometer to ensure they have fully reached the proper internal temperature of 165°F (74°C).
Our experts provide the recipes and skills you need to be a grill master. While it’s cooking, use a little bit of butter or vegetable oil to baste it every now and then. This is to help keep it moist, and is particularly important for large cuts of meat that will need cooking for much longer.
This is where the higher the setting, the greater the amount of smoke produced. Once you have done that, plug in your pellet grill and use the Smoke setting. Power it up and let it preheat for 10 minutes with the lid open. If you want, you can continue to smoke the chicken wings on this setting. The Char-Griller Wood Pro Pellet Grill ($500 at Sportman’s Guide) also had a maximum temperature of 450°F, so searing was a challenge.
The controls, app, and larger capacity cooking area and hopper make this an excellent grill for those who want to rely mainly on the former areas. Setup doesn’t get much easier than this Louisiana Grills model. It offers a large pit boss pellets cooking capacity of 1028 square inches with two rows of racks for two-zone cooking. It didn’t score the highest in our baking tests, but the unit did not drop temperature at mid-range operation when opening and adding food.
When checking the temperature of the wings, make sure to insert the probe into the thickest part of the meat. It should not touch the bone as this area tends to get hotter faster and will provide a false reading. Not only do they get wonderfully crispy during the smoking process but they also help to maintain moisture. If you want, you can remove the skin after cooking the wings on a Pit Boss but not before.