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Hello everyone, this weekend I will be doing my first pork should smoke on my new 1150 pro series V3. This model has the sear plate. My plan is to cook the shoulder uncovered directly on the grill grates at 250 degrees. My main question is, since this is a pretty fatty piece of meat, how do I...

Hello, just getting into making sausage and I can't find a straight answer on this. Let me explain my upcoming process. I plan on grinding my mix, stuffing that mix right away, and putting the linked sausage in the fridge overnight so the casings tighten up, so then I can cut them into...