15# of heavenly Andouille. It's just the tastiest sausage in the world. I use the recipe right out of Ruhlman's Charcuterie. A few years ago I brought some to a party (with some homemade cheese) and just sliced it up without heating (it's a cured sausage, and precooked in the smoker). Comments were that it was the best sausage evah.
My new smoker, this Traeger, doesn't allow me to easily hang them as I did in my Weber Smokey Mountain. I was pretty bummed. But it didn't turn out to matter, came out fine, albeit with some undesirable grill marks. In order to improve the smoke, I used a A-maze-N smoke accessory.
My new smoker, this Traeger, doesn't allow me to easily hang them as I did in my Weber Smokey Mountain. I was pretty bummed. But it didn't turn out to matter, came out fine, albeit with some undesirable grill marks. In order to improve the smoke, I used a A-maze-N smoke accessory.