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I'm kind of going with peculiarMike's opinion. I have a pretty big trailer mounted smoker with a side mounted fire box , and I've smoked meat both ways. I'm not sure that there is a big difference with or without the water pan, but I use one anyway just in case. I just take a aluminum roasting...
I don't know about everyone else , but I don't have the tools to make my own sausage yet. Maybe one of these days. I understand they sell the stuff at Bass Pro Shop.
Man i have done it to. Don't feel all alone. Even recently I smoked a brisket for my brother n law for his get together, and I bought it from sams. It was a choice grade whole brisket and the price was really cheap for choice , but I bought it anyway. I did everything the same as I always do ...
When I buy them from a store , I can find the membrane and peel it off. But I have found a BBQ joint close buy that will sell me uncooked spare ribs like they use , allready trimed St. Louis style , and I havent been able to find the membrane on those. I think its allredy been removed.
Hey Reddog , I think you would be just fine doing it that way. I've done that before. Some say not to wrap a brisket because the bark comes out mushy , but I wrap mine after about 5 hours and they turn out great to me . After that your just using wood or whatever for a heat source.