Mike Hartwell
TVWBB Pro
Got up early this morning and found a pound of plain old supermarket sausage in the fridge.
Thought, WTH, and started a two-zone minion fire in the performer, threw on a couple of chunks of hickory and let that go while I sprinkled some "memphis dust" fortified with some rubbed sage on the little "fattie to be."
Put a loaf pan of water on the cool side of the grate and one on the grill right above the fire.
Put the sausage over the drip pan, closed the lid and shut the bottom vents.
After an hour, put a couple more chunks of hickory and strred things up a bit, and closed it down again.
The lid temp showed right at 250, and seemed like it would stay there all day.
An hour later, we had smoked fattie with our eggs and toast.
It's the best.
Thought, WTH, and started a two-zone minion fire in the performer, threw on a couple of chunks of hickory and let that go while I sprinkled some "memphis dust" fortified with some rubbed sage on the little "fattie to be."
Put a loaf pan of water on the cool side of the grate and one on the grill right above the fire.
Put the sausage over the drip pan, closed the lid and shut the bottom vents.
After an hour, put a couple more chunks of hickory and strred things up a bit, and closed it down again.
The lid temp showed right at 250, and seemed like it would stay there all day.
An hour later, we had smoked fattie with our eggs and toast.
It's the best.
