Smoking Thuringian Bratwurst

Thuringian Bratwurst is not only good in a pan or on the grill. You can also smoke this well-known specialty. This not only gives it a special flavor but also makes it last longer.

The Varieties Of Smoking

There are three different varieties of smoking. Cold smoking, warm smoking, and hot smoking differ in their temperature.

Cold Smoking

Cold smoking occurs in the temperature range of 20 degrees to a maximum of 25 degrees, with 25 degrees being the upper limit. The colder the temperature and smoke, the better. This keeps sausages fresher and juicier as they do not sweat fat and dry out less. Cold smoking gives sausages a spicy note and makes them last longer. A smoking process takes about 10-12 hours. It can be performed multiple times.

Warm Smoking

Warm smoking occurs in the temperature range of 30 degrees to 50 degrees. It is often used for smoking Thuringian Bratwurst to achieve a piquant smoky note. Higher temperatures cook the Thuringian Bratwurst and break down its protein components. However, as the temperature is still relatively low, the Thuringian Bratwurst remains tender during smoking. This variant is simple and ideal for beginners. However, warm smoking does not have a preserving effect.

Hot Smoking

Hot smoking occurs in the temperature range of 60 degrees to 120 degrees. During this process, the sausage is not only smoked but also cooked. The best temperature for smoking Thuringian Bratwurst is between 70 degrees and 75 degrees. Depending on thickness and size, the process takes about 60 minutes. Due to this higher temperature, the sausage quickly takes on color. Hot smoking also does not have conserving properties.

You can smoke Thuringian Bratwurst in almost all varieties. If you want to preserve the sausages for a longer time, cold smoking is the way to go. If you want to eat the sausages soon, opt for warm or hot smoking.

With Which Devices Can You Smoke Thuringian Bratwurst?

The traditional equipment for smoking includes

• Smoking Oven
• Smoking Cabinet
• Smoking Chamber

Alternative options include

• Gas Grill
• Smoker

Not everyone wants to buy a dedicated smoking cabinet or oven. You don't have to either. For hot smoking, you can also use a gas-powered kettle grill. The internal temperature should be around 120 degrees. There should also be two heat zones: one heated and one not heated. To place the smoking chips or wood chips, it is best to use smoking boxes. From there, smoke exits controlled through integrated slots. If you notice the smoke, lower the temperature a bit. On the unheated side of the gas grill, you can then smoke the Thuringian Bratwurst.

Smokers are also suitable for hot smoking. This device works fundamentally differently from a grill, as it does not cook or smoke directly over the embers but indirectly. A smoker has two chambers, one for the fuel and another overlying chamber for the grill or smoking goods. Hot smoke rises and reaches the food through a connection between the fuel chamber and the smoking chamber. This gives the Thuringian Bratwurst a tasty note when smoked.

What Can You Smoke Thuringian Rostbratwurst With?

Different materials are available, such as smoking flour, smoking chips, or smoking wood chips.

Smoking flour is used exclusively by professionals for cold smoking.

Smoking chips and smoking wood chips are optimal for hot smoking. They generate higher temperatures during the process. Once you have reached the desired heat in your smoking oven, grill, or smoker, reduce the flames of the chips or wood chips by sprinkling smoking flour over them. This promotes smoke development simultaneously.

The color, scent, and taste vary depending on the type of wood.

Beech wood is most commonly used for smoking. It is inexpensive, and its aroma is spicy and intense.

Oak wood is also excellent for smoking and virtually free of resin. Its scent is more intense than beech wood.

Alder wood is often used in Bavaria and Austria. The aroma is pleasant, and its smoke leaves a reddish color. Typical smoked goods: Tyrolean bacon.

Aromatizing Smoke

No matter whether you are using the Thuringian Bratwurst smoking method of hot, warm, or cold smoking, or whether you are using smoking flour, chips, or wood chips, you can enhance the smoke in various ways. For this, use smoking additives.

These smoking additives are suitable:

• Rosemary needles
• Olive wood chips
• Bay leaves
• Dried sage leaves
• Dried basil
• Dried juniper berries
• As Juniper bushes
• Fir needles
• Vine branches and chips

Suggestion: How To Smoke Thuringian Bratwurst

• Ingredients: Thuringian Bratwurst, smoking chips, or wood chips of choice.
• Warm or Hot Smoking

Nothing passes the time at barbecue parties in Thuringia better than discussing the proper and worthy preparation of the one true and authentic Rostbratwurst from the neighbor's butcher. Traditionally, it lies raw on a charcoal grill. In some parts of Thuringia, it is pre-cooked, presumably out of historical necessity for preserving it.

Hang Thuringian Bratwurst In The Smoking Oven

Alternative: Place Thuringian Bratwurst on a tray in a charcoal or gas grill. To prevent them from sticking to the hot tray during smoking, brush it with a neutral oil such as rapeseed or sunflower oil. However, a gas grill is more suitable as it allows for more precise temperature control.

First Step: Soak The Smoking Chips

Before smoking, soak the smoking chips for a few hours in cold water. This prevents them from burning quickly and releasing their aroma too soon. Afterward, place the chips in a smoking box.
Once done, light the gas grill.

Heat The Oven And Smoke Bratwursts

Even with a gas grill that has two or three burners, only one needs to be activated. Place the smoking box on the gas flame. Preheat the grill to 90 degrees. Once the temperature is reached, place the sausages on the grill. Place them not over the active burner, but beside it. Smoking requires indirect heat.

At a heat of 90 to 110 degrees, leave the bratwurst in the grill for about 2 hours. They are done when you press them and they hardly give. If you want to use a meat thermometer: the core temperature must be more than 60 degrees. The longer you leave the sausages on your grill, the firmer they get. Of course, you can also smoke the Thuringian Bratwursts for a shorter time. They will remain juicier that way.

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