Greetings to all! About 35 years ago I was chosen to be the sausage maker in my wife's Polish family. Since none of the Polish men would take over they waived my ethnic shortcomings. We make fresh Kielbasa about three or four times each year, usually for large family gatherings. The tradition is to serve boiled or grilled sausage but no one was ever interested in smoking sausage. We usually parboiled fresh links and finished cooking on a barbecue grill.
It is often said that old guys don't change their ways, however, we ordered a 6-rack digital smoker and should pick it up in about 10-days. This forum looks like a wonderful ressource with a lot of smokey fellowship. I look forward to participating and getting sound advice for using our new Bradley.
Charlie
Sausalito, CA
Welcome spudisland - Looking forward to pix and recipes (if you'll part with them). Any questions? Just ask - a great group here.
Welcome Charlie... to one of the most informative forums and with the most helpful folks you will meet.. any problems at all, just ask...there are no such things as a dumb questions here...and alot of questions can be answered by just doing a search...enjoy the smoker when you get it...
Welcome aboard Charlie !
Let us know how your first smoke turns out.
" Keep the vent open "
Jim O
Welcome Charlie. the smoke is getting thicker on the west coast.
Welcome to the forum.
You might check out the recipe site here:www.susanminor.org
welcome to the forum, lots of people make there own sausages etc and smoke thjem, im sure they will gived you plenty of information
The welcoming messages and encouragement are appreciated. After harvesting a lot of information from this message board I ordered an Auber PID, a set of Bradley sausage hangers for the BDS, and other accessories. Old guys need to push into doing new things and wafting into the world of smoke should be a good ride ;D.
Thank you.
Charlie