Parksider and
I’m new on here so just saw the reference to Grillworks grills. I bought my Grillworks Double from Charles Eisendrath the originator of the grills. He was selling from Ann Arbor, Mi address and I went to his farm just west of Boyne City, Mi to pick it up. His son now manufactures them at a facility in Atwood, Mi. They make all sizes and just completed a $250000.00 one for Toronto’s ball team. I’ve used mine for close to 20 yrs.and still looks like new. I like the idea you can start cooking as soon as you lite the kindling. I use small diameter pcs of wood so you have more control of the heat. You need to be in the mindset to get to cooking as you don’t leave the food to bs with the boys or you have burnt food. But don’t expect to buy one now for the price of a big Weber or big Traeger grill. I paid $1500.00 twenty years ago and now I believe they’re over 3 grand. Even so they work fantastic and are great for the person looking to experience cooking over a wood fired grill.

Tex_77 I also have a Holland grill that we like when using gas. I’m in the process of building a smoker that I can hot smoke up to 500 degrees. Interior measures 48” wide x 72” deep x 96” high. Big enough to hold two pigs at a time. It has a 56” burner down the center of floor. Smoker is built using styrofoam blocks (ICF) Super insulated.

Can smoked kielbasa seasoning (4550393220) be used for fresh kielbasa? If so do you leave out the sure cure? I haven’t got my new smoker finished yet so smoking is out. Anyway I prefer fresh kielbasa for the Easter weekend.

It was a question as I thought I would try your seasoning packet but I’ll just go back to the old tried and true recipe. Thanks guys!