Hey everyone! I'm Mike. I'm in Cleveland, Ohio. I have a UDS, 2 Charbroil Offsets and a 18.5" Weber Kettle. I've been into smoking and cooking for around 15 years. I also enjoy cigars, riding my motorcycle, guns and hunting. I'm out looking for the best way to cook my Venison Summer Sausage I made. I currently have it in casings setting up in the fridge and trying to figure out the best way to cook it. I can't use my smokers right now as I have them put away for the winter.
Edited by StiltzM109R - 12/9/13 at 5:52pm