I love my CG smoker/grill!I just got thru with some burgers and hotdogs for a quick supper.I like the construction,heavy gauge barrel material,cast iron grilling grates,you can raise or lower the coals.So far so good,I have seen on the net where people have broke the wheels that come with it and have upgraded them,and one person who said the cast iron grates would not fit in their oven(for cleaning),these grates are in four sections and would probably fit in a toaster oven!
And yes,I need to smoke some ribs or something to brake it in right!
Sad to say,but grilling is all I've done.I going to read the e-course first,I should be getting the 3rd part today.Then I think I will tackle some ribs or something.I found some hickory lump charcaol at Lowes that I think I will try.
I really want to do some pork ribs first.Do spare ribs or baby back ribs smoke better?I know it's a stupid question I just wanted to ask.And the 3-2-1 method sounds good so I'll try that.I just want to say ,this is a great forum and everyone has been nice and eager to help.I'm glad I joined!
fatties are chubs of breakfast sausage, left whole, smoked. the majority like jimmy dean. i prefer the jimmy dean sage. doesn't need a rub or mop, but feel free to do it if you so desire. the hot flavor it good too. the heat smokes out of it. i like to throw on a 5 pack of polish sausage links too. my wife prefers them over fatties. she eats the polish and i eat the fatties. on the fatties, smoke for 1.5 hours, flip, and smoke another 1.5 hours. do the polish the same way.
Now I am not new to smoking or grilling but like the guy above I have never heard of a fatty till I joined this site. Maybe the term is regional cause I know we don't use it here in Minnesota.
So you just take a roll of bulk sausage (Bob Evans) and place the whole roll in the smoker or are you forming it into patties and then smoking? Sausage is about the greatest thing on this green earth to me so I am always up for trying something new.
Smoking the polish sausages are good - I used to love resmoking a link of smoked sausage you buy at the store - wow what flavor. That was until I started making my own smoked sausage.
Yep, just take it out of the wrapper, no need to form it into patties. After it's done just slice it up for anything you would like it for. It is also great crumbled up for biscut's and gravy!!! Here is the link for Dutch's Gourmet Cowboy Gravy....Sinfully Good!!!!!