If the wife likes sausage, then I'm sure you will get one.
After smoke
Ice bath
Tasting. Pics failed did in WSM. Half a chimney and this machine went to 200* . Wanted 130 as of Craigs recipe. Too much babysitting. Don't think "half to do this way" cranked up temp to 180, with more charcoal. Temps were back and forth. Gotta get an electric smoker. Wife didnt like that idea. Things just keep growing. They are supposed to are'nt they, when you grow wiser. Are'nt Right
Looks good. Got an old wine cooler, bout 29" high. want to make a hot smoker out of. Too many taters in the wagon now. Just might buy one. Why is she lookin at me that way?
Looks like you had a good amount of de-fatting. I got fed up with using my smaller smokers that were difficult to maintain temps and built myself a sausage, hotstick and jerky smoker out of a computer server cabinet and use a pipe burner with a needle valve regulator. I use an amazen tube in it as well, so I don't have to worry about adding wood all the time. I can maintain really consistent low temps with good air flow in this unit. I typically run mine at 150 to 155 for a few hours and then bump it up to 175 to 180 to finish, taking the sausage up to 150 IT.
Here is a pic of my smoker with Andouille in it and a closeup of the finished product.
