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  1. smoker34

    Sausage Question

    I've don't a lot of reading about making sausage and have made fresh sausage a few times.  When making fresh sausage, some people report that they immediately poach it (pictures look more like boiling to me) or smoke it, then freeze it.  First question is why would anyone want to poach fresh...
  2. smoker34

    Wood: Electric vs. propane vs. classic

  3. smoker34

    Pork Shoulder Issues

    I've read and learned a great deal on this forum and it seems this is the best resource for smoking information.  I would appreciate some advice, please. Up until a couple months ago, I've only done smoking on my Weber Genesis propane grill, and have had much success.  I've done ribs, chicken...
  4. smoker34

    Hello from New Jersey

    Hello from New Jersey.  I'm using the Camp Chef 24".  
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