Just broke in my generic charcoal bullet (after modding it on Friday) with about 3 lbs. of hot Italian sausage that I got from my mom a few weeks ago. It held pretty consistently between 225 and 250 for about three hours. Pulled the sausage at 165 degrees and let the smoker roll with a few handfuls of peanuts and some fresh jalapenos, just for grins.
Have to wait for dinner to evaluate fully, but the samples were quite tasty.
Have to wait for dinner to evaluate fully, but the samples were quite tasty.