Thread: Sausage and Smoke Cooking

Alot of piddly bs goes into these.

Just alittle extra onion to make my wife happy.

I don't have prety pictures of the second half.

Ready to go tomorrow.

I am not a big chicken fan but got some for 0.89 USD a pound.

Gotta get that in the freezer!

Did you season them with anything, Tim.

And whatcha fill um with.

I've gotta a mind to do these in a breakfast filling of eggs, sausage, onions, peppers, cheese, and shredded potatoes. Then seasoned with maple garlic rub.

'Sausage, onions, peppers, and sharp cheddar.

I had enough stuffing left for a burger but I ran out of room.

Hey Outback my smoker drops in 5"F increments and it didn't drop 5' while taking this picture.

I’d hate to think of the permits I need in Canada for those shotgun shells, but damn!”!
Gonna go bootleg and try ‘em as well.

I am learning ths and at least for this brand the burn pot for the pellets is on the left. That is the much hotter side.

The ones on the left although acceptable are much more well done than the ones on the right

I did move them and that did help.

I've played a bunch, with using multiple temp probes placed throughout my smoker.

Temps are about 25°F higher on the upper grate, in comparison to the lower, main grate. And around the same, as I move closer to the burn box.

So if I'm running 275 on the middle of the lower grate, it'll be 300, directly above, and 275 at the back of the upper grate.

It's been fun learning to utilize the space I have, for doing different cooks.

Originally Posted by MikeB52

I’d hate to think of the permits I need in Canada for those shotgun shells, but damn!”!
Gonna go bootleg and try ‘em as well.

Permit..!!?? Watchu talkin bout...Seriously.!

Mounty better show up with some Lebatts