www.sausagemaking.org

Building some Abt's with swiss cheese, smoked sausage stuffed with pepper jack wrapped in bacon



Ribs and chicken rubbed with EVOO and mrs. Dash



in the smoker, cherry wood for smoke generation



3 hrs into the smoke, time to foil



all done



on the plate



a closer look

Real nice looking grub Big Guy. Thanks for sharing

your side dish looks great, what is it?

bigbob_ftw wrote:your side dish looks great, what is it?

Abt's atomic buffalo turds = jalapeno peppers cut in half, seeded, stuffed with swiss cheese and smoked sausage then wrapped in bacon.
cole slaw = cabbage, carrot and onion with dressing.

Big Guy you dont happen to infrequent as well as be a member of a site called the Smoking Meat Forum, would you?

Your setup is exactly similar to the one I am trying to construct, and I would like to know what you use for getting the smoke into your unit.

I thought of purchasing Porky Pa's smoke generators-- but at 250 those are a bit out of my range.

You dont happen to have a link to any more pictures or a detailed explanation of your set-up would you?

thanks!

Yes I do visit the Smoked meat web site

Here is my smoker (GOSM)



the inside you can see the wood box without its cast iron lid



wood box closed up and pushed into place, just over the propane burner



my wood