Sausage takes to smoke beautifully and cooks fast compared to the big cuts, making it a great choice when you want pit flavor without the all-day commitment.
Smoke the peppers right alongside for a one-tray meal.
Toss the peppers and onions with oil, salt, and pepper in a smoker-safe pan.
Smoke the sausage and the pan of vegetables at 250°F until the sausage hits 160°F and the peppers soften, about 1.5 hours.
Sear the sausage briefly over direct heat for a crisp, snappy skin.
Slice the sausage and fold into the peppers and onions, or pile onto a roll.
Pitmaster tip
Smoke a mix of sweet and hot sausage so there's something for everyone, and let guests choose.
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From the Pit
