Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by marlin009
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Only had the sausage and a few pieces of tail to try. I didn't check the temp, just went with when they looked done and tested them.
It is really good. A local meat market made the sausage.
About 3 hours at 200 to 225.
I have a friend coming over with some to smoke today. Never smoked sausage before.
I believe they are about 5/8" diameter.
How long, what temp?
Thanks for any help.
Just a note on the thermometer that Johnny mentioned. I bought one of those at Lowes (a charbroil replacement if I remember correctly) and it wasn't any better than the stock one that came in the CG. I may have just got a bad one, don't know. Haven't bothered to replace it and it wasn't worth it...
You might want to try some ribs as your first shot, pretty easy and relatively quick. Butts can be a looooong process depending on the size. Good luck and Merry Christmas.
I've never seen one of those. The exposed coals could be a problem, does it have a screen to cover them? What temps does it cook at to finish that quickly?
I second doing the mods, they are pretty easy and effective. Don't rely on the thermometer that comes with the unit, they are usually way off. Lowes sells a Taylor Digital with a probe for about $15. I have been using lump charcoal and chips/chunks in mine.
Oh yeah, Welcome and good luck!