Sausage Logs

[classicrockgriller]

2:30

[NePaSmoKer]

2:30

6 1/2 hrs  :-\

Might want to move em around some.

[classicrockgriller]

ok, thanks

[KyNola]

I am really going to school on this thread.  Thank you both CRG and NePaS.

I can't wait to get the opportunity to try this recipe.

KyNola

[classicrockgriller]

I added 1.20 more smoke. Don't ask me why, I just wanted to.

Smoked Boudain and some smoked sausage (from Store w/ green onions and jalapeno's)

[classicrockgriller]

Did a flip and a flop at 5 1/2 hrs. IT was still 120. grrrrrrrrrrrrrrrr

[Tenpoint5]

Patience Grasshopper!! It will come around and up 2lb rolls X 9 = 18lbs of meat. OK maybe not that much but there's a lot in there.

[classicrockgriller]

you ok?

[Tenpoint5]

Been better but I'm fine. Just had to get some things off my chest relieve the pressure some.

[Quarlow]

Hang in there CRG........Hope you feel beter Ten5. Feel free to bend my ear if needed. I am a good listener.

[classicrockgriller]

temp at 130.....I feel like Chris and his big a$$ bologna. ;D

[Tenpoint5]

temp at 130.....I feel like Chris and his big a$$ bologna. ;D

You will have to get with CRG he stays up all night and talks to folks when they are on a long smoke. Really nice guy will talk about anything. Me I'm going to bed.

[Quarlow]

G'night Ten.

[classicrockgriller]

temp at 130.....I feel like Chris and his big a$$ bologna. ;D

You will have to get with CRG he stays up all night and talks to folks when they are on a long smoke. Really nice guy will talk about anything. Me I'm going to bed.

I even talk to myself.

[Quarlow]

Talking to yourself is fine its when you start to answer yourself they start to talk about rubber rooms.