I have been smoking for years, but have much to learn. I usually smoke 30-50 pounds at a time. I am reluctant to change my pork shoulder, baby backs, bone-in-skin-on chicken, or bratwurst recipes. A David Klose log burner is used for smoking.
My meat sticks, on the other hand, lack the snap I desire. They have much room for improvement to match the great butcher's of WI and MN.
I have perfected an Italian Sausage recipe that suits my goals of strong pepper and fennel components with low fat content.
Last summer I grew Carolina Reapers, 7 Pod, and Scorpion peppers, so you know I like a good burn.
I look forward to picking your brains dry, Dan
Edited by WIsmoke - 12/12/15 at 7:11pm