Sorry all, I posted my intro in the wrong thread. Lets try again.
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?
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?
