First batch of sausage for 2007

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Master of the Pit
Original poster
OTBS Member
Dec 19, 2005
Beautiful Grand Rapids Michigan
Here is my first batch of 2007.

Had a dinner scheduled at my folks so I had to pull them before the temp dropped to 110F which is why they are a bit wrinkled.



You did this in the Wookie? We gotta talk. See my post in General Discussion, Suprise.
Nice Cheech what kind of sausages?

Gotta question for you. Do you hang your sausage in the Wookie or lay them flat? Does it really matter? Still debating on the new char griller thingy or if I should go with the cabinet type for hanging sausage.

Currently lay them flat however I am working on getting some shelves welded in there too. Once that happens I will rig it up to hang them.

The difference is that if I hang them it will allow for better temperature distribution around all sides of it.
Good looking sausages Cheech,summer sausage I take it.Ive got 60 lbs of ground beef from the beefs we got this past fall.Im planning to work it up into several types of sausages if I ever get enough time from work,David
Cheech that sausage looks excellant. can taste it thru the screen. Looks like i need to try this in the near future, thanks for the pics. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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