Well, folks... the wurst is over. About 100 lbs of sausage and fish got smoked over the past week or so! For those of you who were along for the ride, thanks for the feedback, support, and points! To round out the "pork is on a stupid-cheap sale" smoking marathon, we decided to make some basic, no frills Kielbasa. We used Rytek's recipe, but cut back on the salt a little. Two different casings were used - some of the home-use dry-packed in salt ones, and some of the nice, pre-tubed ones. Guess which is which... Guess what we'll be using from here on. Anyway, it tastes fine. As mentioned above, basic, no frills, decent sausage. And it is just that. Smoked with whiskey barrel oak. The better photos are the cut ones, so no more BS, just good stuff: ... and the MONEY... Good stuff plain, or dressed up with relish, mustard, onions, and a little ketchup. Gonna be lunch tomorrow, and I'm not sharing. Bet this would also be good in beer cheese soup! Hmm... might just have to go there.