Hi All,
I intend to have a go at smoking some thin chicken sausages tomorrow.So I am asking these questions in the hope that some one in their learning experience might be able to give me some insight on what might be the way to try for my first time.
I intend soaking the hickory chips which I will use, for most of the day.
Allowing this is my first time and I do not want to put the rest of the family off smoked food ( being a far to a smokey flavor) roughly how much chips should I add.Being aware that hickory is a moderate flavor,compared to other woods,so I have read.
Should I add the chips directly onto the coals or put them to one side in the basket.
I realise it is each to their own,but I am hoping that as a beginner trying this, that maybe a guide could be given,so the sausages just have that hint of being smoked.
Any help would go a long way.
Thank you
Andy