Rag1
Executive Chef
I got my polish Kielbasa stuffed and now drying in the frig for tomorrow's smoke.
The hardest part of clean up is getting the meat bits out of the cleaning brushes. I SOLVED it. Hold then in the toillet bowl for 5 to 6 flushes. Cleans them right up real nice. :roll:
The hardest part of clean up is getting the meat bits out of the cleaning brushes. I SOLVED it. Hold then in the toillet bowl for 5 to 6 flushes. Cleans them right up real nice. :roll: