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.
We have been making sausage for a couple of years now, we want to start smoking them on our c.o.s. The question we have is, can we just lay them on the grill or should we hang them? I think hanging would be better but i'm putting it out there for your advice. We make about 10 different flavors...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.