moisture in smoker

Started by pensrock, December 02, 2007, 01:13:11 PM

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Wow, great to see so many PA folks here. Bethel Park is real close, I'm in Collier Township near Bridgeville.

Pensrock, I've made  lot of sausage in my original Bradley and never had a problem. The overcrowding theory seemed to make sense but it still doesn't explain the water evaporating so quickly. For what it's worth, I use hickory dowel rods to hang my sausage. Speaking of kielbasa...just did some a week or so ago.

Here's a link to the thread with the recipe and method I followed: