Quote:
Originally Posted by Bluechip
Just take your time and let the heat level out in your smoker for a while before you try adjusting the heat.
Your bacon weave looks good.... What you got in that fatty?
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I tried the taking the green onion sausage out of the casing. That wasn't the easiest thing to do. I broke the sausage up then used cream cheese to hold it together. I wanted to put jalapeños in it but didn't.
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