I could use some opinions here. I've been smoking for 8-9 years now but have never smoked sausage and I am ready to jump in. I have an Original Bradley which was my first smoker and I still use it for salmon and mussels because it fills that low temp niche nicely but it hasn't had anything but fish in it for maybe 5-6 years. I have read in a number of places that you should have separate boxes for fish and meat and I'm wondering how important that is. Before I had other smokers I did both fish and meat in it and I don't remember a cross effect. I know some of you guys have super taste buds but I'm thinking I might not know the difference if I smoked some sausage in that OBS. I realize that I could try it and see what I think but if you guys think it would be a mistake I will do something different from the get-go. I don't want my first sausage smoke to be a bust.
Thanks for looking, and maybe some insight.
Thanks for looking, and maybe some insight.
