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Smokin-it models have the hole predrilled with a cap for when you're not using a smoke generator like their Bella.

I contacted Grilla and they told me they sent me an email notification and suggested I check my Spam folder. I did, as well as trash, no email notification. Their reply today said they hope to have new stick late June/early July.

I've thought that the supply chain issues due to the collapse of the Francis Scott Key bridge in Baltimore has affected deliveries.

Me, too.

Totally frustrating. No email saying they were back in stock after putting on the 'Wish List', just a notice on Instagram, which I never use.

What kind of smoker do you use?

Thanks for posting all your details. Looks delicious. Am going to make these.

Second batch of Texas hot links turned out great. Changed my recipe a bit, went with 25% brisket trim and 75% pork butt. Cool smoked in my Pit Barrel, then brought to 150 in my Weber Kettle using the slow 'n sear (cooking temp at 225). Six were finished in my sous vide as not all fit on the...

Making Texas Hot links this weekend. Using Prague#1 for cure. How long can I keep cured, cased, uncooked sausage in the fridge? Assuming several days. Will cure Friday night, grind and case Saturday and leave in fridge, but cannot cool smoke and then bring to temp until Monday or Tuesday. My...

I've been waiting over a month for them to be back in stock. I contacted Grilla Grills and they hoped to have them in then beginning of June.

Thanks for your replies. My drum is of the 33 gallon variety. Do you monitor the ambient temp inside the drum? Mine can start around 85 - 100, depending on cloud cover. In the sun temps can get up to 140. If I move to the shade they stay between 125-131.

Just posted pics.

I was asked for pics. Here you go!

What temp do you bring your sausages to, and for how long, before stopping the cooking process?

I used a smoke tube with Traeger pecan pellets. Set it on the bottom my Pit Barrel. Did a pretty good job. I started hanging sausages but color was uneven, more on the top closest to the lid. So I put them all on the grate that is about 8-10 inches below the lid. Finished nicely. What drum...

Interesting experience using my sous vide to finish. It took about 3 hours to get all sausages past 140 degrees. The were plumper but not by much.

I made 3lbs of cured Texas Hot Links (recipe at 2 Guys and a Cooler) last night. I let cure in the fridge for 13 hours, then cool smoked in my drum using Traeger Plum Pellets for 5 hours. Temps in the drum started at 100 degrees and topped out at 140. Internal sausage temp was 115. Plunged...

Thanks for the welcome and for the comment and for the info. I'm still learning my way around the site.

I'm a 'wet behind the ears' newbie. I've been making fresh sausage and want to move on to cured and smoked. I have a Pit Barrel and have been experimentnig with a smoke tube and have been monitorings barrel temps. I've watched countless videos on YouTube (Chuds, etc.) and most are using...