- Dec 21, 2007
- 6
- 10
I guess I should have done this before posting on one of the forums. My apologies.
I'm from Ontario Canada, and have made our own polish sausage once before, and smoked it using a homemade wood smoke setup. We built a little shed like apparatus and made the fire out of oak wood from our property, and used maple chips from a local furniture maker for the smoke.
We used a recipe given to us by my father, with our own little adaptions, and other than having a bit of a struggle to keep the heat constant, which caused some bursting (till we got it under control), the sausage was the best we've ever tasted from any store.
We've decided to purchase a small electric smoker for more convenience, and we are going to try smoking a wider variety of things, so I'm here to gain as much knowledge as I can.
I'm from Ontario Canada, and have made our own polish sausage once before, and smoked it using a homemade wood smoke setup. We built a little shed like apparatus and made the fire out of oak wood from our property, and used maple chips from a local furniture maker for the smoke.
We used a recipe given to us by my father, with our own little adaptions, and other than having a bit of a struggle to keep the heat constant, which caused some bursting (till we got it under control), the sausage was the best we've ever tasted from any store.
We've decided to purchase a small electric smoker for more convenience, and we are going to try smoking a wider variety of things, so I'm here to gain as much knowledge as I can.
