Hey...I'm from Sandy, UT and been grilling for 30+ years. I've always smoked as much as is possible on my Weber but just purchased my first off set vertical smoker. After reading suggestions and modifications others have made I made all the mods I wanted. After this I seasoned it a bit and then decided to start slow and truly season it further by smoking up some awesome locally made sausages (Whisky & Fennel, and some other basic sausages). Turned out awesome and I 'm looking forward to my next smoking adventure.
New to these boards from Sandy Utah
- Thread starter tspangler
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