Chorizo & Queso Smoked Links

Steps

1. 1 Soak oak wood chips in water for 30 minutes while preparing the sausages and smoker.
2. 2 Using a sharp knife, carefully cut a horizontal pocket into the side of each chorizo link, about 2 inches long and 1 inch deep, without cutting all the way through the sausage.
3. 3 Stuff each pocket with 2 sticks of Oaxaca cheese, pressing gently so the cheese fits snugly inside the casing.
4. 4 Prepare your smoker for low and slow cooking: set the temperature to 225 degrees F and position the grates 4 inches above the heat source.
5. 5 Drain the soaked wood chips and place them in the smoker box or directly on the hot charcoal if using a barrel smoker.
6. 6 Rub the outside of each stuffed chorizo link lightly with vegetable oil, then season all sides evenly with kosher salt and fresh cracked black pepper.
7. 7 Once the smoker reaches 225 degrees F and smoke is visible, place the chorizo links on the grates, leaving 1 inch of space between each link to allow smoke circulation.
8. 8 Smoke the chorizo links uncovered for 60 to 75 minutes, until the casing is deeply browned and crispy, the cheese is fully melted and visible at the edges, and the internal temperature reaches 160 degrees F when measured with an instant-read thermometer.
9. 9 Remove the chorizo links from the smoker and transfer them to a clean cutting board, tent loosely with aluminum foil, and rest for 5 minutes before serving.
10. 10 Serve the smoked chorizo links hot with lime wedges on the side for squeezing and your favorite salsa, tortillas, or grilled vegetables alongside.

Source: Chef Rocky