So a couple of weeks ago a friend of mine wanted to try out her new meat grinder but didn't have a smoker to finish the sausages off - what are friends for?
Here is the starting product - hot & spicy on the left and garlic & cheese on the right. A couple hours to air dry:
Time for the WSM. I filled the water pan with ice in an attempt to keep temps low and it worked beautifully! Basically it slowly stair stepped up from 130 and nearly held 165 for the whole cook:
Here we are 10 degrees from pulling:
Pulled and allowed to blossom for 2 hours. These were later reheated on the grill:
While we're at it, why not some smoked shrimp for jambalaya?
Finished sausage after the reheat:
And the jambalaya:
Thanks for looking!