Hey Y'all...new to the forum but been smokin' for many a year....
I've been grinding, stuffing and smoking kielbasa for quite a while now using my Brinkman SnP but just picked up a Master Forge from Lowes. I've done all the recommended mods to the Master Forge and it's produced some really decent ribs and butts so far, although I'm still tweeking it and getting used to it since it's far different than the SnP. It's also my first LP smoker.
Anyhow... to the point... I want to try smoking my next batch of kielbasa in the Master Forge as well as some andouille (Nola recipe) and was wondering if anyone else out there has done sausage in the Master Forge? Curious about what temps they run, water in the water pan or no, do you ramp the temp or start and hold, approx smoke time at a given smoker temp to get to an IT of 150...any info would be appreciated.
Thanks in advance (and Mods, if this post belongs in the LP Smoker section, apologies in advance and please feel free to move my post)