A: There are many types of smoked sausages, just as there are fresh varieties. Andouille is one type of smoked sausage. It is a spicy Cajun sausage mostly used for flavoring dishes such as red beans & rice or gumbo.
Country sausage, breakfast sausage and Irish Bangers are all mildly seasoned.
Q: What should I look for in meats to smoke?
A: Pork and turkey smoke very well. Beef can be excellent also, but takes more care.
When smoking beef or pork, make sure there is a little fat on the meat or it will dry out.
Q: Do you use a gas grill or charcoal? Why? A: I use both. I prefer charcoal, especially for chicken and ribs when time permits.
However, you can't beat the convenience of pushing the button on a gas grill and having a fire ready in 5 minutes. I do feel the charcoal grill provides more barbecue flavor.
One tip is to use the a chimney starter with the charcoal grill and you'll never need lighter fluid.
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