sausage in the PP

[zombini]

Ok I will have to admit I did have some issues with my new GMG controlling temps, mainly low temps. GMG did send me a new controller. They also suggested that I use the optional wind shields which I did. Anyhow I was able to do a 10 hour smoke on some fresh Andouille at 155. The temps after 4 hours began to creep up some but not bad. By the end of the smoke my right side had crept up to 174. any way I was able to do sausage so im happy

[Texas-Hunter]

Now that will go along side some red beans and rice I'm tell yeah
!!

[Richtee]

Nice upper rack! Engineering !

Sausage looks purty good as well

[IrishChef]

I can see that being used in a number of things!

[barkonbutts]

Looks good to me!!

[curious aardvark]

10 hours !
Helluva long cook for suasage.
Results look pretty good though, plenty cheese in them sausages too

Have some sausage :-)

[Sam3]

That's great that you were able to hold those low temps. Nice job!

[zombini]

10 hours !
Helluva long cook for suasage.
Results look pretty good though, plenty cheese in them sausages too

Have some sausage :-)

I used up all of my hog gut and had to use 2 sizes. I started removing the smaller cases in about 8 hrs....its not cheese your seeing, its fat. Long story short..with a sore back and shoulder I opted to leave the grinder setting on the shelf and try to cube my meat by hand into small enough chunks to stuff, which many do for Andouille. I did a very poor job and it didn't stuff very well either. So they are not very pretty but they will do the job in gumbo. Also hand cubing meat is not good on the shoulder either!!! Thanks for the points.