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[Timmy]

Buy the pre-made chub of breakfast sausage (like the one in the video on that link). There's a few brands that offer it in the US.
I made my own because I had ground pork that I had purchased. I make all of my sausage from a store bought ground meat. I don't own a grinder either....yet.

Well, I’ve had a grinder like in forever. I’ve never used it though. For Father’s Day I got a 5lb sausage stuffer. Looks like I’ll be useing both in the near future. Any input, advice, recipes, tips would be greatly appreciated!

 

[Timmy]

Happy Father’s Day to all the dads out there! I did an easy smoke this weekend. Smoked hamburgers, we added cheese, bacon and some seasoning together. Mixed it up and smoked em for almost 2 hours. They were amazing!

 

[Timmy]

Oh can’t forget the bbq beans!

 

[Pat Evans]

Kielbasa and Ham Sausage. Both were from seasoning from PS Seasoning
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Had my first issue with the Yoder today. Igniter failed to start it. Had a pellet dump in the burn pot. Just emptied and lit manually. I will check the fuse and replace it, or replace the igniter. I had bought a spare, just in case

Kielbasa looks fantastic!

 

[RustyJake]

Well, I’ve had a grinder like in forever. I’ve never used it though. For Father’s Day I got a 5lb sausage stuffer. Looks like I’ll be useing both in the near future. Any input, advice, recipes, tips would be greatly appreciated!

Find a sausage you like and start there. Maybe a fresh breakfast sausage, something that doesn't use cure. The collagen casings can be difficult, but buy a good quality one and you should be fine. You will learn by overstuffing a couple and having blowouts.
I watched quite a few videos on linking and stuffing sausage. Start there. Eric from 2 guys and a cooler is a good start, same and Duncan Henry. Very informative and easy to follow.
And please, reach out if you think I can help. That goes for anyone here on the forum.

 

[Timmy]

Find a sausage you like and start there. Maybe a fresh breakfast sausage, something that doesn't use cure. The collagen casings can be difficult, but buy a good quality one and you should be fine. You will learn by overstuffing a couple and having blowouts.
I watched quite a few videos on linking and stuffing sausage. Start there. Eric from 2 guys and a cooler is a good start, same and Duncan Henry. Very informative and easy to follow.
And please, reach out if you think I can help. That goes for anyone here on the forum.

I appreciate the info @RustyJake ! Thanks!

 

[RustyJake]

I appreciate the info @RustyJake ! Thanks!

Duncan Henry

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Good starting point

 

[BobbyQ]

Pork butt. Costco boneless but I trussed it up good and tight.

 

[RustyJake]

Tri-tip, reverse sear. On the smoker until 120°F internal, the on the gas BBQ to sear, wrap and serve

 

[SmokinGreenBay]

Breakfast Fatty – Meat Church https://share.google/pyI3GeMsxPIf0ZAWI
Basically that recipe, there are a few variations on YouTube. I make my own breakfast sausage from scratch, but any store bought would be fine. We don't get the Jimmy Dean sausage up here.

What?!!? No Jimmy Dean? How do you survive man? I eat it for breakfast a lot!

 

[Hogan]

Can't get Jimmy Dean in the Great White North. We'll survive.

 

[ScorchedPorch]

20 hour brisket on the ironwood. I’m convinced that a super long hold in a warmer (I have an electric cambro) is key. I generally hold about as long as I cook. I held my last 22 pounder for 24 hours and it was epic. I’ll hold this one for about 18 hours.

 

[Slimpicker]

OVERNIGHT huge Chuckie, foil boat method

Turned out great, I know the science behind the smoke ring but I never did a paper wrap chuckie that had a smoke ring like this one.
I'm just saying...

 

[CMTiger]

Happy 4th!

 

[Hogan]

Rack of prime-grade beef ribs. 6 1/2 hr smoke @225, wrapped in foil on counter for 2 hrs. Finally had success keeping a smoke tube burning the whole time. Great bark; good smoke ring as you can see on the underside of the sole-surviving rib. Succulent flavour, but prime grade is a bit too fatty for my liking.