Smoked Sausage

[Mando]

Today I am smoking 80lbs. of sausage. 20 each of Salami, Kilbasa,Summer Sausage and Thuringer. I purchased all the seasonings from eldonsausage.com, They have a great selection. It is about 20 degrees here in Chicago and it only took 15 minutes for my Bradley smoker to get 250 degrees. I am using the special blend wood. I will try to get some pictures up here if somebody could tell me how to do it. i think i have to upload to iphoto or something. If anyone knows , please let me know .I will take before and after pics.  Thanks

[Richard Pearce]

You're lucky! 250 in 15 minutes; you have to wonder at Bradley's consistency![8D]