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Recent content by chamlet
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It's not cooked for sure. I put a link on the gas grill and it came out a little too gamey for me. I think a good slow dose of Mesquite should do the trick.
Thanks for the input fellas.
A friend gave me a ton of venison sausage. I was going to put it on the smoker at 225 degrees. Can anyone give me a clue on what internal temp it would be ready at?
Hello all.
I've been a griller forever and the family and I have been pretty happy with the results so far. I've been interested lately in upping my game with smoking and understand it's quite a different bear. The wife surprised me with the CG Smokin pro w/ SFB for my b-day and I'm here...