Thanks for all your help yesterday and today.

[The Missing Link]

I had some fun today I did some bb rib today all in all it took 5 hour to cook them with no foil at a temp of 225. Hear are the pictures of today fun.

This is the new cooker at it’s best.


These are the 2 rack with wro.


This rack is with Finney rub out standing rub.

 

[Pigs On The Wing BBQ]

Looks great. But you forgot to foil the water pan, there a PITA to clean.

 

[The Missing Link]

I know! and the sad thing is i know better.

 

[wittdog]

Looks great Link..5 hours huh...looks like I hit that nail on the head...

 

[The Missing Link]

wittdog it's looks like with the neddle value I could get the temp down to the 175- 185 range i have not play with it at those temps yet to see if it will keep the wood let. what is the range you should be at to smoke sausage?

Thanks,
missing link.

 

[wittdog]

Link it depends on who you talk to...when I do sausage I start at 120* for about an hour to dry the casings (I use natural casings and like the snap of the natural ones....I've found that if the casings aren't dried they tend to be tough...My.02) then I smoke it at 145* for about 2 hours and finish at 165* till the internal sausage temp hits 155*...somewhere around 180* the fat begings to liquify and this can change the finished texture of the sausage...I can smoke the sausage the whole time around 165* but you will have more shrinkage...you should be able to get wood chips to burn at those temps....

 

[Cliff H.]

Mighty fine looking grub!

 

[john a]

Looking good, especially those beans catching the drippings.

 

[Nick Prochilo]

Now that's a fine looking meal!

 

[Puff1]

Looks great ML!
Happy New Year buddy

 

[LarryWolfe]

Good looking food Chris!!! Happy New Year, enjoy your new smoker!!!

 

[The Missing Link]

Thanks I have some more playing to do but all in all it's the most easiest smoker I every used.