Glad to have you aboard S-M. Enjoy the site and feel free to invite your friends.

this is the place i have been looking for. somewhere to learn and get good ideas for cooken on a bbq pit or jus' some links on a 55 gal barrel. myself i get into welding up bbq pits. been building pits for about 30 years. i would like to weld up a smoker out of a 30" pipe 3/8 thick 5' in length but need to know the right way. also would like to learn how to make a good pan sausage. feel like i came to the right place. thanks windmill922

this is the place i have been looking for. somewhere to learn and get good ideas for cooken on a bbq pit or jus' some links on a 55 gal barrel. myself i get into welding up bbq pits. been building pits for about 30 years. i would like to weld up a smoker out of a 30" pipe 3/8 thick 5' in length but need to know the right way. also would like to learn how to make a good pan sausage. feel like i came to the right place. thanks windmill922

love to see some of the pits you have made. If you have some pics you could post would be great.

As for for the Right way to build them is anyone's guess. If I were you and had the welding techniques and the access of that type of pipe. I would build a reverse flow smoker. They are a gem. Not to take away from a standard off set style.

As for a pan sausage, are you looking to make patties or links? Aslo hot or not?.


Once again.. Welcome to S-M.

I would like to make mild & hot patties with the old timey seasoning. being from louisiana we like the spice with a little heat. i am trying to stay away from the pork and go with beef & deer meat mix. sure would like to learn what spices go into a pan sausage. then i would like to learn about links. if you have any ideas on the pan sausage sure could use the help. i will get some pic. of bbq pits. also if i can help someone out with building a bbq pit, would be glad to help. windmill

I think you will find by going with a beef & venison mix. You will have a dry sausage. Since both are very lean. If you want to stay with beef, then add more beef fat. Make sure you stay with a 50/50 ratio.

Here are a few farm sausage recipes I have and breakfast sausage recipes.

Farm Sausage


5 pounds pork or meat of choice, grind medium
1 1/2 teaspoons black pepper
1 1/3 tablespoons salt
2 1/2 teaspoons sage
1 teaspoon thyme
1/2 teaspoon savory
1 1/2 teaspoons sugar
1 teaspoon pepper flakes, crushed
1 cup cold water
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Farm Sausage 2


3 pounds pork, grind medium
2 pounds veal, grind medium
3 cups bread crumbs
2 lemon rinds, grated
1 1/2 tablespoons salt
2 teaspoons black pepper
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon savory
1 1/2 teaspoons sugar
1 teaspoon marjoram
1/2 teaspoon nutmeg
1 cup cold water

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Breakfast Sausage


10 lbs. ground pork butts
8 T salt
1 T white pepper
2 T rubbed sage
1 tsp. powdered ginger
1 T. nutmeg
1 T thyme
1 T cayenne pepper
1 T black pepper



Once you mix, take a small bit and fry it up. adjust the seasonings to suit your taste.

Thank you much, for the sausage recipes. will try the break. sausage first. windmill922

Your welcome. Let us know how it comes out..

Hia Windmill... nice to meetcha..kinda meetcha anyway! Enjoy!

Hello Richtee, GLADE TO MEET YA' ......WINDMILL FROM THE BAYOU STATE

Welcome windmill922

welcome windmill922, good to have another sausage maker around, youn can also use very lean pork which will still have a lil bit of fat in it to help when you fry patties. pork these days pretty lean as a whole. i think you will like this site!!!

Welcome to the S-M family.