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Well, last week's andouille and kielbasa are now a memory, so had to make some more.  I considered last week to be cutting my teeth, so decided to push my poor little Brinkman to the, uh, brink, man. Kielbasa was the popular sausage last week, so made a 6# batch this week.  Added a little extra...

Provocative title, of course...  Nothing like a little click bait.  Not necessarily accidental butt fat references and juvenile nudges throughout...   (Total number of "butts" = 10.  It could have been MUCH worse)  So I went to Costco last weekend and picked up a twin pack of shoulder butts...

OK, decided to step WAY out of my comfort zone this weekend and try some cured and smoked sausage. Attempting both andouille and kielbasa, since from what I’ve been able to gather, they’re processed relatively the same from a smoking standpoint. Found a few recipes on these forums, others...

Hey, y'all.  New member from down in Louisiana.  Been grilling for decades, now getting into the more delicate aspects of the hobby - you know, the parts past "slap it on the furnace, burn and flip" stage that we all started at.  I think.  Got a $75 Brinkman electric cylinder smoker that I got...