I am interested in smoking some home made brats and other cased meat. Has anybody ever tried to smoke cased meat hanging on a rack type setup, kind of like the commercial outfits do?
I've seen many people discuss smoking sausage by laying it directly on the grates, and one (or two) posts about placing oak dowels where the top cooking grate is and using that. Any thoughts?
I was considering making a rack system out of oak, or possibly getting someone to make me one out of stainless steel.
I've seen many people discuss smoking sausage by laying it directly on the grates, and one (or two) posts about placing oak dowels where the top cooking grate is and using that. Any thoughts?
I was considering making a rack system out of oak, or possibly getting someone to make me one out of stainless steel.
