Results 791 to 800 of 2052
Thread: Sausage and Smoke Cooking
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04-04-2020, 12:05 AM #791
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04-04-2020, 12:23 AM #792
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04-04-2020, 12:34 AM #793
This is a local one I like. I still prefer Asiago...........
https://www.eaugallecheese.com/History
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04-04-2020, 01:08 AM #794
Personally I prefer the habanero cheese sticks my wife picks up from Aldis,, but so does the mutt, have to share with her everyday, I guess m getting into this retired thing. Had tough calls to make the last 2 weeks but I done them from home, can’t leave the house right now, but we laid everyone for indefinitely.
“ I,m getting the impression that everyone thinks I have TIME to fix their bikes”
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04-04-2020, 01:15 AM #795
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04-04-2020, 05:42 AM #796
Gents I would ask for your help. I am still new to smoking and as cant go anywhere over the coming long weekend was going to smoke some sausages. Nothing fancy just thin beef ones as am easing the wife and son into smoked meats.
I have a gas cabinet smoker that I'm using and was wondering what temp you would have the smoker at and what internal temp you would consider cooked. Any help is appreciated. CheersMy wife calls me......... Can you just use Ed
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04-04-2020, 02:18 PM #797
225 - 250'f and to an internal temp of 160'F
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The Following User Says Thank You to 32t For This Useful Post:
eddy79 (04-05-2020)
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04-04-2020, 11:19 PM #798
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The Following User Says Thank You to cudarunner For This Useful Post:
eddy79 (04-05-2020)
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04-05-2020, 12:16 AM #799
I’m good with the cooking temps, but on the internal I need to know more about what exactly he’s smoking
“ I,m getting the impression that everyone thinks I have TIME to fix their bikes”
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04-05-2020, 12:20 AM #800