Kielbasa and wonderful "blowouts" ...

Willie, let us know how yours came out.... I've used the "tubed" GB and it's good....

I go through Safeway and buy their "OLD" chuck steaks and roasts... Usually around $2.29-2.99 per pound, and save them till I get 15-20#'s .... Then make a day of "making Bride's kitchen" a mess...... HEY.... she helped me clean up !!!!!!! What a good day.....

I've used the 70-30 for some.... Just for the taste in the fat... and I used 90-10 once.... too dry, not much flavor.... the 80-20, I haven't used yet.... I still prefer the chuck in the display case..... BUT.... when you are out of it, and it's time for sausage, you gotta use what's available...

One thing I found out from boykjo, the fry test on some sausage don't work... totally different flavor... I almost threw out some sausage and went ahead and stuffed if and in the smoker it went.... totally awesome out of the smoker.... I think the fat rendering out, during the fry test, changes the taste dramatically....

I try to NEVER have the smoker above 170 when smoking sausage.... 160 is better and 150 is perfect.... I hold the final 145 temp for about an hour to kill all the bad stuff.....