Originally Posted by GaryHibbert
Nice job Keith. Pastry looks great and the filling, well........... How long did you smoke it for and what kind of wood?
I didn't really keep track of time but maybe 1/2 hour? It went on 250* and i just let it go up from there to whatever it was going to hit which was 475* The only fuel was a pile of partial burnt kbb briquettes and burnt chunks that filed a chimney. Partial lit up the chimney and spread it around the basket.. This cooker gets so hot I knew that would get hot enough for this cook.
Originally Posted by dirtsailor2003
Looks great Keith! I'll give ya points even though you didn't hang it!
Thanks Case! If i spin I should have hung.....If i hung i should have spun....If i spun i should have grate cooked.
Originally Posted by muralboy
Looks great. Did you mix the onions and greens in with the sausage or just lay on top?
How much sausage - sweet, mild or spicy
What did you use for pastry dough
And ratio of other fixing?
Middle of the road Italian but i mixed in the peppers for some kick
That was pilsbury flat that i flattened more
1 lb of meat and I just eyeballed the rest but use a good pile of spinach
It was all mixed through the sausage