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Thanks much for that information! I thought I read smoke to 150, finish 165. I ice bathed at 150 the other link. Lots to learn.

Good evening everyone. Been lurking and experimenting since joining a few weeks ago. Made this sausage over the last few days, with just a few changes.added lots of garlic, a head, used 1.75 salt. Sheep casings as they had been soaking for weeks.Did ok stuffing, it’s where I really need to...

Yep, I got mine from a guy whose father was in the Air Force and it just sat in their basement for decades. I even had the original briquettes that came with it, they looked like roof shingles. Quite a few places in the world had that kamado thing figured out a long time ago.

New member here from SC. I have been curing meats for about 13 years, starting with duck prosciutto and bacon. Was hooked from that point. Been smoking meats for decades, I have an antique green egg from Japan I picked up from the original owner who got it in Japan. I hunt and am looking to...