Alright fellas i've added a Sausage plan to page 1! We were originally going to use Keith's mini smokehouse but he had to put that project on hold so who's smoker will be optimal for sausage? I supposed we could hang and "snake" the sausage off the top rack of my smoker..the only question i have is how long will this take and will be do this on saturday because i'll need a higher temp (i believe) for my chicken and ribs then what the sausage will need..so i dont want to tie my smoker up during the comps.
From what i've read some people smoke it for a bit then let it rest/bloom then smoke again...so we could use my smoker friday night for the first wave of smoke and then "bloom" over night then smoke again in the morning. have it done by late morning? Let's set a plan..i'll leave this to the sausage experts