Hello from Wisconsin! Just bought my first smoker a Bradley original. Going to make my first batch of summer sausage. Any help would be great! What kind of bisque should we use? sorry for the dumb ? but just starting out.
Welcome aboard. You'll find lots of information here on the forum or over on the Bradley User Recipe Site (http://www.susanminor.org/).
Winter is a great time to cold smoke cheese in Wisconsin. :)
Welcome aboard.
welcome aboard