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Picture is from this last Saturday, started with jalapeno seasoning added, ghost pepper cheese, roasted garlic, onion, and whole peppercorns… turned out great,
What have you guys added?

@ndmike phlebotomist

YooperDog that’s what I was talking about mouth feel, but you stated it perfectly.

I’ll post pics tomorrow, but it’s basically a lp burner that’s rated at 270,000 btu, I’m holding at 205 for the last 5 hours… and it’s set pretty low, could get up to 400 if I ever wanted to, but it’s smoking not grilling lol

It was well received, and I told the widow I was honored to cook for them

PapaSop absolutely, us Wisconsin boys need cheese

Damn working 12 hour days

Chef thanks, just ran out of time to get it finished this year, but had it smoking about 6 times and it does the job.

Thanks for the add, I’m from central Wisconsin.
My smoker is hand made and fired with lp.
Looking forward to learning more about smoking and getting some good recipes etc.

Pivodog yes

Nice deer, get that smoker ready for some good sausage.

PapaSop that’s a nice area about hour and a half west of me.

lkrfletcher hate the tallow from deer, gives you bad mouth feel in my opinion, in the long run its his sausage, but don’t want him getting a bad product that no one wants to eat.

Jonathon yes it’s nice to be out in the country for sure. Can see one of my neighbors if I walk out to the road lol.

Jonathon thanks for the reply, I agree with using pork fat, but thanks for reaffirming, I will talk him into it because I think it would improve the sausage, otherwise u don’t think i want to do it. Lol
I’ll let you all know how it turns out.

daryl  here’s mine