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Pardon the dumb question but while I have smoked just about everything under the sun, I've never smoked a link sausage, sure I've grilled them and also made fatties, but have never put a link on the cooker in order to chillax in the deliciousness of a hickory smoke fog. So I am assuming there is nothing too it right? Put the raw links on the cooker @ ~250 for a half and a half or so, and take off and eat. Anything special to think about? What kind do you all suggest? ITs for a catering gig and will be paried with brisket? I assume jsut a hot link type sausage is typical. Any and all comments (including the wise guy, zero help type) are welcome.
Thanks.... long time lurker, very few time poster.
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