I've been running the smoker since early this morning and have the ribs and corn beef brisket under control. I just added some venison sausage to the box which I've never had nor smoked before so it's the experiment for the day.

Love venison sausage but never had the smoked links.Let us know it turns out. :p

Well I hope you brought enuf to share with the rest of the class....?

Sounds wonderful. I'd bring some adult beverages by but it's a bit of a drive.

Most of my verbal warnings were to not dry it out so I didn't leave it in for a long time. I still saw juice running out of the skin. Just to make sure I did a quick finish roll around on the grill.Now I'm getting out some spicy mustard and a cold drink. Oh, the salmon is just about to go in the box next.

Dave, hit me up with your smoked corned beef brisket recipe please... we have just recently started to enjoy it on other then SaintPaddy's Day... (with cabbage/taters/carrots/green beer). Had somelast week .... deadly delicious. (Leftovers on Russian Rye bread...burp).ThanksCharles

Trying something new in the smoker | Good Sam Community

20 Replies

Boskie
Explorer
Nov 09, 2013
BBQ and a smoker, 2 of my favorite things to do..
Super_Dave
Explorer II
Nov 03, 2013
jbrowning wrote:
Wow the sausage looks great Dave. Did you stuff it or did you buy it from a meat market?

Thanks
Jim

My neighbor got a buck a couple of weeks ago and he shared some hamburger and sausage with me.
jbrowning
Explorer
Nov 03, 2013
Wow the sausage looks great Dave. Did you stuff it or did you buy it from a meat market?

Thanks
Jim
Super_Dave
Explorer II
Nov 03, 2013
The smoker is an old Great Outdoors Smokey Mountain propane smoker. My wood choices are always blends. My go to wood choice is a combination of apple, cherry and pecan. So, 2 fruits and a nut. I've been dying for leftovers today but yesterday was my diet cheat day so I've got to hold out until next weekend.
Go_Dogs
Explorer
Nov 03, 2013
Dave, I know you've told us before, BUT what model of smoker do you have, and what kind of wood chips did you use? Dinner sure looked good!
The_Dung_Beetle
Explorer
Nov 03, 2013
Dang... looks deeevine to me! Great photos! I can almost smell it from here!
.
SWMO
Explorer
Nov 03, 2013
Nothing like a piece of gut stuffed with meat and spices smoked to perfection. I don't make sausage anymore, but when I did I smoked it a low temperature, about 180-200.
Super_Dave
Explorer II
Nov 03, 2013
The sausage was really good. It made a great appetizer.
magnusfide
Explorer II
Nov 02, 2013
Not too shabby, Super Dave. How'd the venison taste?

Now that's the kind of smoking the surgeon general should approve of.
Escargot
Explorer
Nov 02, 2013
Oh Yummmmmmmmmmmmmmm!!!

I'll have two of the sampler platters to go, pleasethankyou!