Trying something new in the smoker
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'...
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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.
