Got the recipe from here
Special thanks goes to Dutch
1 pound of country sausage(Jimmy Deans Maple)
1/2 onion diced
4 oz of mushroom (canned)
1 spoon minced garlic
mozzarella, parmesan and Romano cheese
Hey Dave, I am not building a second smoker, just thinking of modifying my existing one. I did use Feldon's on it and I did follow what he suggested. If I remember correctly the cooking chamber is 16"x21", the fire box is 12"x12", the smoke stack is 10"x 3" and the opening from fire box to...
A while back I finished my first smoker, and I am running into issues that it takes a long time and fuel to get up to temp. My welding instructor suggested that I lower the fire box. Allowing heat to escape from the top instead of the side.
The top one is the way my smoker is setup now and...