New Member, Old Smoker

[HushyQ]

Hey all and thanks for an awesome resource. I stumbled upon the site while researching sausage making. Getting back into it after many years away as my first visit to central texas has really ignited a post oak fire to try my hand at Jalapeño/Chedder Hot Links. Longtime Lil and Big Chief user for smoked salmon mostly and have had various inexpensive offsets and Webers for 35 years. Recently added a Treager for convenience but it lacks the smoke flavor for me. Drying my sausage now and smoking in Treager on New Year's day. I was thinking of just packing 4 tubes with post oak pellets and wood chips for 2 hours before starting the grill. Yes, No? Anyone try this?

 

[SmokinEdge]

Hey all and thanks for an awesome resource. I stumbled upon the site while researching sausage making. Getting back into it after many years away as my first visit to central texas has really ignited a post oak fire to try my hand at Jalapeño/Chedder Hot Links. Longtime Lil and Big Chief user for smoked salmon mostly and have had various inexpensive offsets and Webers for 35 years. Recently added a Treager for convenience but it lacks the smoke flavor for me. Drying my sausage now and smoking in Treager on New Year's day. I was thinking of just packing 4 tubes with post oak pellets and wood chips for 2 hours before starting the grill. Yes, No? Anyone try this?

Welcome to SMF. Yes, I would definitely do a smoke tube with the pellet cook.

 

[JLeonard]

Welcome from Mississippi! Post up pics of the cook and finished product. We like show and tell!

Jim

 

[912smoker]

Welcome to SMF from SE GA and you've landing the right spot !

Keith