Add the hickory chips to the grill 5 minutes prior to cooking the tomatoes.
Cover the grill, open the top vents and smoke the sausages at 150 degrees F. for about 2 hours; raise the temperature to 170 degrees F. and
add the hickory chips; continue cooking until the links reach an internal temperature of 160 degrees F., another 3 to four 4.
Not exact matches
Prepare a charcoal grill,
adding 2 cups of soaked
chips from pimento or
hickory wood.
After the salmon has cured you want to rinse some of that rub off otherwise it will be too sweet then grill it with a mixture of charcoal and
hickory chips which
add a hint of smokiness.
Add the remaining ingredients (except the
hickory chips and casings) and mix thoroughly.
Set up the grill for indirect cooking (and a temp of around 250) and
add some
hickory chunks or
chips and smoke «em for 4 - 5 hours rotating the pan hourly.