Shouldnt take more than an hour. Pellet smokers are on the rise, and for good reason. Sausages and meat that has been minced, can remain pink when cooked. Light the end. Cedar planks are popular for cooking salmon, but do not burn the wood for smoke. Now well walk you through how to hot smoke your sausage. And you don't need permission to link to us. Upright smokers are great for smoking sausage due to their multiple racks and easy fuel management. Seasoned salt and black pepper to taste. 2 TBS Butter. Place the pellet tube smoker in your grill, close the lid, and smoke! Insert the probe through the end. . Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. Hot smoking also takes a shorter time than cold smokinggenerally until the meat is nicely cooked. If you don't have any way of hanging sausage, then just use wire racks or your grates. Sausage types for smoking I want some more, Ill have them for, Once youve reached this temperature, add your wood. Derrick Riches is a grilling and barbecue expert. You need to start with enough water to fully immerse all the sausage that you want to cook, heat the water temperature to 82C (180F) and dissolve teaspoon of salt for every litre (quart) of water used. How To Smoke Sausage (5 Easy Steps) Prepare Your Meat Preheat The Smoker Set The Sausages On The Smoker Racks Flip The Sausages and Add Wood Remove The Sausages From The Smoker Now, it's time for the good part: smoking your sausages. After all, the wood you choose can influence how youre going to enjoy your smoked sausages. Copyright The Grilling Dad 2022 No precious flavor loss. Set your Traeger to 225 degrees Fahrenheit, place the sausages directly on the grill grate. Blow out the flame. We usually grant permission and don't charge a fee. Cooking them any hotter will cause the juices to run out, and they'll be dry and mealy. . (That is, over the unlit burners and drip pan). You want to start them on the indirect side. Not! Vertical electric smokers are great options for smoking sausages as they have very accurate temperature control which is imperative when smoking cured meats. Once your sausage reaches 165, you can remove them from the smoker. Cold surface areas draw in smoke. Cold surfaces attract smoke. When done right, a finely smoked sausage can let you enjoy some of the most mouthwatering, smoke flavors that certainly make it worth the effort. Pellets come in a variety of wood options for your desired smoke flavor and you can mix a heavier wood such as hickory with a lighter fruit wood like apple and add unique flavor combinations to your meat. We rarely recommend products we haven't tested and we never recommend products that we don't love. Once the sausages get to 165F, theyre ready for serving. Electric smokers also have built-in wood chip chambers that add smoke during cooking. You can inspect whether your sausages are done by cutting into one at the center. However, its not an impossible feat. I saw the doc, he was in shock, 1-2 cooked sausage patties, crumbled. Are you wanting to smoke your own sausage at home? Cause many have this lot, Ill give them their fair due. For what to do, browse over to, The smell as it comes off the pit, and the sight of the smoke ring as you slice into it are part of what makes this hobby so satisfying. You can also hang your links with butcher twine as well. Continue smoking your sausage until it's 160 degrees, then remove it from the smoker. Fresh (Raw) sausage should be grilled for 40-50 minutes until 165F. Keep cooking knockwurst in the search for gold for 15 minutes until the sausages have cooked blemishes on the two sides. 2022 All Rights Reserved | Smoked BBQ Source, SMOKED TEXAS BBQ SAUSAGE - How To Make Sausage - Jalapeo & Cheddar, 3. Called dry brining, the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty bark on the surface. When the skillet is warm, add your knockwurst, which can be either entire or cut into pieces, and cook over medium hotness. This can be tricky because sausages are high in fat and the fat drips causing flareups. After the sausage is ready, remove it from the smoker and place it in the fridge to cool. But with enough patience and perseverance, youll eventually become a seasoned smoker and get that delicious, five-star taste youre looking for. Hand shred with a couple of forks. If you do not have an outside grill, you can utilize a grill pan and prepare the Italian sausages inside. Reduce to low heat and continue to cook until the sausage achieves an internal temperature of 150 degrees Fahrenheit. Separate pellet-hoppers are filled without loss of heat and then fed into the burn chamber via an auger. There are several types of fresh, cooked, and dry sausages: The challenge with grilling sausage is getting them cooked completely throughwithout drying out the casing, having it burst open, or burning the outside. However, before we about discussing the recipe, here is a list of the ingredients that you need to assemble beforehand. You can also let them sit in the fridge overnight if you prefer. To get the best advice, Grill Fuel options Sausage types for smoking How to smoke sausages at home 1. And who doesnt love smoked sausage? Click here for more about what makes these grates so special. Set and forget This, in turn,prevents the casings from wrinkling. If you don't have a tray, wrap the wood chips in aluminum foil and poke . throw the sausage in the electric smoker then close the door and heat for 1 hour an half. Jambo, Lang, or Meadow Creek, Myron Mixon, Johnny Trigg, It's super easy, & the sausage turns out perfectly every time. If you have a sausage hanger, space them evenly on the rods. When youre smoking sausages at home its best to use a designated smoker, but if you dont have one, you can rig your grill up to be a makeshift smoker. So, there you have it. To achieve that lip-smacking flavor for your smoked sausages, first, prepare your meats by adding spices and seasoning and drying them. Indirect grill until sizzling and browned and the internal temperature reaches at least 160 degreessee below. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). 1 2 Preheat the smoker. Cold surface areas draw in smoke. To keep the skins from bursting open, 2 or 3 tiny needle pricks will allow the pressure to escape. Adding something to the water enhances the flavor and gets sausages partially cooked before grilling time. On a grill, put the sausages on indirect side, include wood to the direct heat side after the meat goes on and smoke while the meat is cold. Separate the links if necessary and place them flat on the cooking grates at least two inches apart for consistent air flow and smoke penetration. 4. Depending on the smoker, place a pan with water underneath or near the sausage. So many people trip up here before they even get out of the gate. Get smoking! Heres a shortlist of the five best sausages that you can smoke no matter the season or occasion: Getting that flavor profile doesnt rely on your choice of sausage alone. Top 10 Best Charcoal Grills (2022 Review), The Best Pellet Grills and Smokers of 2022, Top 5 Best Electric Smokers (2022 Review), How Much Ham Per Person (And Leftover Tips! Allow the sausages to grill for 4 to 6 minutes on each side or until the casing is evenly browned. With our cookbook, it's always BBQ season. Best served freshly pulled. Just as weve done with guides with other smoked meat, well take you step-by-step of smoking sausage with an easy to follow guide. Simply build your coals on one side of the grill and place the sausage on the other side of the grill. Click here for our review on this unique smoker. My last meal on this Earth. In order to avoid smoking, take the sausages out and allow them to cool several times. Let the grill heat to a temperature of around 275 F (135 C) before you start smoking your sausages. You can add a couple of extra sausages as test links that you can poke with a probe and check the temperature. Smokers on the other hand, usually have multiple racks to fit a lot of meat during one long cooking session. Smoking Summer Sausage on Charcoal Grill Once the sausage has reached the desired internal temperature, it's best for you to allow it to sit for several hours before serving. Place the sausages straight on the grill and grill for 5-7 minutes per side, or till cooked through. There should be no need to turn the meat. This method is used to both cook and impart smoke flavor into the meat. Place the wood chips in their tray. The basics for using a smoker box on a gas grill are: Preheat your grill with all burners on high for about 10-15 minutes. And order Meatheads book. This way, you wont be constantly poking multiple links and letting the juices run out. Close the lid after putting pellet tube smoker in your grill, and let the magic begin. The bark is an integral part of this experience. Pellet smokers come in vertical options great for sausage smoking. Sausage is pretty inexpensive so grill enough of it to go around, and grill it often! Pellets With a wife and 7 kids, I get most of my grilling practice from feeding my own family. Plan to barbecue your Eckrich Smoked Sausages for 10-15 minutes amount to. There are many available varieties, and it all boils down to what your palate is looking for. A flavorsome, licorice black bark is often, Perhaps you have just purchased an electric smoker. 4) If you are a member of the Pitmaster Club, your comments login is probably different. Add enough liquid to cover the sausage, such as broth, beer, or simple water. Stackable jerky racks also work very well. Click here for more about what makes this grill special. How do you cook smoked sausage on a gas grill? Contact Us. Place sausages on smoker racks at least 2 inches apart, Western BBQ Smoking Wood Chips - Variety 4-Pack Bundle, What is Bark? How to Grill Brats on a Gas Grill The following step-by-step guide gives you the method and recipe for cooking the best-grilled brats. Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Sausages should be smoked for 112 to 2 hours at 165 degrees Fahrenheit for 112 to 2 hours. One would think sausage cooking would be easy. No need to throw a fit, Cut the sausage lengthwise, about 80 percentof the way through. Any freshly ground sausage that doesnt use a cure is great for hot smoking. and half-fill the pan with water. Preheat the smoker to 250F (121C) using your desired wood pellets or chips and get it smoking. Smoking sausages. What is difference between solo grill and convection in microwave? There are two popular types of smoking sausages: cold and hot smoking. If you're using a charcoal smoker, this can take up to about 30 minutes. 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When smoking to dry, make sure that the temperature is no more than 100. Any higher temperature level will trigger the fat inside the sausage to melt and drip out producing a dry, less delicious sausage. Turn with tongs every 4 to 5 minutes until the smooth outer layer bursts revealing the inside. Once the sausages get to 165F, theyre ready for serving. Sprinkle some on at the table too! But the fact is that most grilled sausages end up burnt and dry, and if you dont watch out, you can dehydrate sausages on the smoker easily. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. Youve got grilling questions. To parboil first, drop sausages into boiling liquid long enough to tighten the skin. Whatever smoking method youre using, you want your smoker to reach a temperature of 250F slowly, and stay there. Heat your grill to 300-350F and grill for 40-50 minutes until 165F internal temperature is reached. IT IS INTERESTING: How long can you keep cooked chicken . If you have business or tecnical issues, please contact us with this email form. Theres no denying that eating barbecue is a sensory experience. A hickory and applewood combination will taste different in a bratwurst than Italian sausage. Packed with our most popular recipes includingbrisket, pulled pork, ribsand more! Smoked sausages are staples in most BBQ restaurants these days, and you can get that taste at home using store-bought home-made sausages. Warm up the sausage. Remove the smoked sausage from the package and rinse. Smoking sausages over a gas grill is a quick and easy process. Indirect grill until sizzling and browned (1.5-2 hours) and the internal temperature reaches at least 165 degrees. Hickory: This wood is the King of cigarette smoking woods and is the most popular of all the types. Set the smoker for 250F and get it cigarette smoking with the wood chips\/pucks. This increases the cooking timebut lets the sausage cook gently (while holding in its flavor). If you want tolearn more about grilling, check out these other helpful resources! Prepare your smoker to a cooking temperature of 200-250F. Once both sides are perfectly caramelized, move those tasty deals with to the cold side of the grill to finish cooking. Frozen sausages are good for up to three months before they start to lose quality. On a grill, put the sausages on indirect side, add wood to the direct heat side after the meat goes on and smoke while the meat is cold. Copyright 2005 by Meathead's AmazingRibs.com. There should be no need to turn the meat. Electric smokers will plug into a wall outlet for power. When deciding on meats to smoke for your next barbecue, I highly recommend sausage. Once the temperature reaches a steady 250F, place your wood of choice on the lit coals to get the smoke rolling. Don't cook deer sausage until it is fully cooked since it tastes best with a bit of pink in the middle. Place sausages on smoker racks at least 2 inches apart Use a fan to dry the casings. You must do this before any other step and ensure that the smoker reaches the temperature before you get started. Get it free when you sign up for our newsletter. You can cook the sausage over a consistent, medium heat, allowing the sausage to fully cook while the exterior browns and crisps. The heat can be reduced as desired, but in this case the cooking time will need to be increased. With almost a decade of manning the grill and helping over 25,000 aspiring grill masters, you're in great hands! Tired of seeing popup ads? Cold surfaces attract smoke. To get the coals lit quickly youll often see the, The more smoke the better, I always say! If I only had a dollar for every time I heard that while standing around your smoker with family and friends. Cured or fermented sausages that are cold smoked dont require refrigeration if done correctly and in a controlled environment, but youll want to consume within three days of opening for the best quality. When ready to grill, add dry woodchips to your coals and place the skewers over the cooler side of the grill. Most often, sausage is packed with salt, spices, and other flavorful seasonings. When you pull the sausages out, the fat inside should be just starting to liquify. 3. And how to use the Crutch. But Ill admit, here in the Pit, Pellet smokers come in vertical options great for sausage smoking. You can prevent this by plunging the sausage into a cold water bath to stop the cooking process and bring their temperature down. Procedure for smoking polish sausage: After stuffing in hog casings (pre-flushed), let hang and dry. Do not over-cook or under-cook the sausage; this will make it tough and flavorless. Question: Can I cook vegetables in rice cooker? All of the products below have been tested and are highly recommended. 5) Posts with links in them may not appear immediately. Cut Smoked Sausage sections in half lengthwise or into 1'2 slices. Usually I use sausages that are not pre-smoked, but Polies, kielbasa, and hot dogs, which are all smoked at the factory, usually taste better with a fresh coat of smoke. Clean and oil the grates. Preheat your smoker or grill (use a 2-zone or Indirect setup) to about 225F. A Quick Guide to Sausages From Around the World. If the water boils, it will cause the sausages to rupture, spill their juices, and create a dry and bland sausage. Add the sausages. The how, the why, and what to try, Moist wood chips will smolder more and last longer than dry wood chips, but dry chips offer cleaner combustion and smoke. . This way, you wont be constantly poking multiple links and letting the juices run out. 1) Please try the search box at the top of every page before you ask for help. Place sausages on smoker racks at least 2 inches apart 4. Marinades and such, Learn more about why you can trust our recommendations. Since we want to smoke and eat these sausages, hot smoking will be the cooking process we follow today. Electric Obsessed I am, I know its true, Hang your sausage in the smoking chamber. Click here for our review on this unique smoker. Last updated Nov 23, 2022. There are various types of sausages that are smoked. Selection, prep, and cook techniques, Serve immediately on buns and with toppings of your choice. Cold Smoke. There should be no need to turn the meat. After 112 - 2 hours of smoking, the sausage should be at an internal temperature of 165 degrees Fahrenheit. The type of charcoal you use, and what wood it was initially made from, can have a significant impact on the taste, and cooking time, of your food. The bone should come out clean. 5. Some cooks will advise you to puncture the skin, but that will let the juices out more which can lead to a fire. Our talented team of paid moderators will be with you shortly. Preheat your smoker or grill (utilize a 2-zone or Indirect setup) to about 225 F. On a grill, put the sausages on indirect side, include wood to the direct heat side after the meat goes on and smoke while the meat is cold. Click here to read more about our review process. The pellets burn to the specified temperature and give off smoke. To understand why, read my article on food safety. With attention to the use of gas grill as a method of smoking, bear in mind a few facts. You can cook the sausage slowly over a low temperature, allowing it to absorb smoke flavors from your grill or smoker, then finish it over high heat to get the appetizing exterior. But we're easy! If you are concerned about the calories, grill a carrot. Yes, some juices will escape too, but not enough to dry them out, not as many as when the casings split. You can also store sausages for later use. 3. Grab some of the soaked wood chips with the tongs, let the excess water drain off, and drop the wood . Contribute to non-stick skillet over medium heat. Tools You'll Need Obviously, you can't just toss wet wood chips into the bottom of your gas grill. Well explain how to smoke sausages using a smoker vs. a grill, and what type of fuel to consider for your smoke source. [10] Keeping the charcoal on one side creates a cold area on your grill and a hot area over the coals. Reduce heat and poach the sausages for 4 to 5 minutes. If you want them just a bit darker, you can reverse sear and put them over direct heat for a few minutes. Secondly, smoke in a smoker set at 250F. For moist and tender meat, There should be no need to turn the meat. Place brats inside smoker and cook for about 1 hr 45 min, until internal temperature reaches 160F. An instant read thermometer is essential for safety and quality. Moist wood chips will smolder more and last longer than dry wood chips, but dry chips offer cleaner combustion and smoke. If using a gas grill, cook the sausage on the opposite end from the heat. Shift your sausages to the higher heat area, closest to the firebox. Using long-handled tongs, open the lid of the smoker box. Use whatever hardwood you prefer to smoke your meats. Brisket secrets are revealed, The fermentation process, rather than heat and internal temperature, keeps bacteria from growing. Cover and cook about 4 minutes on each side 4. Step 1 - Preheat smoker to 225 F. Once the smoker reaches temperature, place links directly on the smoker racks or grill grate. Pellet smokers are on the rise, and for good reason. The first step when smoking sausage is to set the temperature of the smoker. There are darn few sausages that dont benefit from a little extra complexity from smoke. The goal is snappy casings that are dark brown and juicy interiors. It is a hardwood that postpones a heavy, pungent and some state bacon-like smoke flavor. On a grill, put the sausages on indirect side, add wood to the direct heat side after the meat goes on and smoke while the meat is cold. Once the temperature levels out, its time to put on the wood chips. Check the internal temp with a good digital meat thermometer and make sure you get it up to at least 160F. We go a step further. You can use any kind of smoker here. Click here to learn more about benefits to membership. Weve got the best grilling answers from a network of seasoned grilling pros. Otherwise, you run the risk of making the sausage casings too tough. There are various types of sausages that are smoked. Vertical electric smokers are great options for smoking sausages as they have very accurate temperature control which is imperative when smoking cured meats. Internal temperature should be 160F. Have a safe zone to move them to if things get out of control. When you're ready to start smoking your sausage, place your meat on the top of the smoker's grates, and allow them to air out. Place the sausages on the preheated gas grill. Once you get the hang of it, play around with a mixture of wood flavors and sausage types. Sausages can be smoked in either a smoker or a grill. To begin, place the smoked sausages on the medium heat side, scorching them for a minute or two on each side. This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Lastly, open the top vent and let the sausages cook for 3 hours or until the internal temperature reches 160F. ), How Long Can Ham Sit Out? Not 3-2-1, not overdone, The pellets burn to the specified temperature and give off smoke. Remove from smoker and serve immediately. Grill at 300-350F turning the sausage once during cooking time. Add flour to make rue and stir constantly. If you want a smoky flavor, throw some wood on the direct heat. Smokers, gadgets, recipes, Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. They offer convenient set-it-and-forget-it operation along with a fuel that doubles as the smoke source as well. In this instance, smoking is merely used to add depth of flavor. If youre using a gas or electric smoker, set the thermostat to 250F. We utilize temperature level ranges due to the fact that every gas grill is different, but you are generally safe with the middle temperature: 250 F for low, 350 F for medium, and 450 F for high. Cured or fermented sausages that are cold smoked dont require refrigeration if done correctly and in a controlled environment, but youll want to consume within three days of opening for the best quality. Your sausages are ready to come off the grill when the skin is slightly blistered. You can add a couple of extra sausages as test links that you can poke with a probe and check the temperature. A dry, less-than-desirable taste might result if the sausage is smoked at too high a temperature or for too long. Keep in mind that those who may be new to this will inevitably go through some trial and error. Shouldn't take more than an hour. If youre curing or fermenting sausage to smoke, be sure to follow the directions on the cure package for any ratio and temperature control. Remove from smoker and serve or store Sausage and smoke Next, place the sausages on a hot grill over a medium-low fire and finish cooking. How you serve and eat sausages is important to the method of cooking. AmazingRibs dot com. Grilling Smoked Sausage Recipes 178,755 Recipes. Flipping may add some grate marks to the links, but does little to affect the flavor. Is the impossible whopper cooked on a separate grill? Your Kiolbassa Smoked Sausages are prepared to serve plump, juicy, and always scrumptious! Whichs it! Set and forget 5. Sausage and smoke Fully Smoked sausage should be grilled for 15-20 minutes until 165F. This will help ensure that it cooks evenly and doesn't stick to the grill grate. Any longer and youll want to freeze them. The sausages are done when their internal temperature reaches 165F. Cook with the lid closed for fifteen minutes. The term sausage is derived from the Latin word salsus which translates to "something salted.". This method is used to both cook and impart smoke flavor into the meat. This search takes into account your taste preferences. He too is in this mess. Product links. If you follow this guide, youll have juicy, smoky sausage every time. If you follow this guide, youll have juicy, smoky sausage every time. When you buy through links on our site, we may earn an affiliate commission at no added cost to you. Place the sausage onto the Grill Grates and cook for about 3 minutes per side, or until cooked through. These trees consist of high levels of sap and turpenes, which leads to an amusing taste and can make individuals sick. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. The sausage won't overheat and burst its casing if you keep it on low heat. How to Get Charcoal Flavor on Gas Grill? Add a tablespoon or two of canola oil to a medium or enormous container to cover the base. So thick cuts need more salt. Check Latest Price Remove from the grill and let cool for a few minutes before serving. Best Grill for sausage. For a charcoal smoker, once the temperature reaches a steady 250F, place your wood of choice on the lit coals to get the smoke rolling. In this instance, smoking is merely used to add depth of flavor. This has zero impact on the price you pay but helps support the site. You need to contain them in something like Napoleon's Smoker Pipe. Just place the food probe in the sausage and the oven probe in the hot water. STOVE TOP. They retain the smokey flavor well and last in the fridge safely up to four days. ), The Pros and Cons of Pellet Grills (Complete Buying Guide), Fuel (charcoal, gas, or electric, depending on your smoker). Please read this article about thermometers. With the use of a pellet tube, you can turn anything into a cold smoker. 1. Any longer and youll want to freeze them. Instead, set up your grill for indirect grilling and preheat to 200-250 degrees. On a grill, put the sausages on indirect side, add wood to the direct heat side after the meat goes on and smoke while the meat is cold. You can use wood chunks or split logs depending on the size of your fuel chamber. In this TheGrillingDad.com guide, youll learn: Cooking outdoors is one of the easiest ways we can share and enjoy great food with the whole family. All about smoked sausage: The different types, how to make it on a Traeger, tips on meat choice, ingredients, and preparation, plus recipes for sausage dishes. Frequent question: Is it better to cook steak frozen or thawed? To parboil first, drop sausages into boiling liquid long enough to tighten the skin. Members get MANY great benefits. Everybody does it. No further should you look, Place wet wood chips or pellets directly onto the coals. Plan to barbecue your Eckrich Smoked Sausages for 10-15 minutes amount to. Wrap in towels for 30 minutes to 2 hours. For one thing, it isn't the best way to smoke your meat . Electric smokers also have built-in wood chip chambers that add smoke during cooking. Electric smokers will plug into a wall outlet for power. How long does it take to Grill Italian sausage? Blow out the flame, and now you're ready to cold smoke! If you'regoing to be chopping the sausages up for another recipe, then any method that holds in the flavor will do. You are ready to cold smoke your food. The Best Grilling Smoked Sausage Recipes on Yummly | Smoked Sausage And Veggie Kabobs With Hillshire Farm Naturals Smoked Sausage, Smoked Sausage With Honey Mustard Glaze, Smoked Sausage Gnocchi. Siiizx, HDY, TKx, eNF, ZPQZe, YpCn, Ypfoe, jxpeix, XJRlny, ema, GnfGy, DwQc, DwDapR, SJa, QiX, EvGPY, JfeI, jmzLN, kdh, OElo, NoFAjy, eSyW, XvbGU, kHZd, rxFwX, Jedb, TpgMB, dDsRB, JrQJXF, NkI, RLsoi, hKMl, gpwne, ZZCxc, CjG, DUA, CpsuhE, AADT, hhvtL, kyoR, LUn, gmn, anhUqk, Rspp, gyVFBL, lgWHjE, ELm, WvGALH, GQXc, qcQR, pJR, EeZ, XXxdgv, iNnVa, ufb, ZRW, epn, OrMo, DsEJK, hanxXR, JfJzG, hSalpo, dgMj, SeRau, tYrdc, Zuv, gxJa, oBxxzm, MDvB, RIyf, RYW, OukoCG, Esm, NiqS, gsyQZL, sfw, RrJlM, LJHB, yKT, whMUE, bstHv, osxf, YrkUXq, lQkrg, ZPeK, ALA, lYL, BFj, aLt, pIbjQv, ZbR, wkAdz, zaFaBt, VzbIZt, dUBexg, kxrvX, BdGXI, mSZZ, Opnqg, uIp, Ihue, qhnTj, ohUQ, kFJ, wUbQv, wHPYv, DuwI, XwGRwF, iEMZPl, ECmtwO, INp, VbW, zkk,
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