I have sausages in my smoker and the element is not working, so my question is can I still smoke the sausages, and then when the smoke is done can I poach them at 152 degrees, will this give me the same results as finishing them in the smoker or would it wash out the honey flavor that I have in my sausage. >:(
Mick
As long your sausage didn't get into the danger zone of temp than you should be good. I find a hot water bath will not do anything to the flavor.
If you are smoking your sausage then it should be cured, so there would be no need to worry about the danger zone.