- Mar 29, 2017
- 2
- 10
Hello to everyone. This is [email protected] from west central Minnesota.
I am new to smoking meats and making sausages. I became interested in making my own sausages when I noticed a significant increase in the amount of cartilage and unpleasant chunks in the "famous brand" brats that I usually bought. I'm still searching for the recipe clone of for this brat but have come close with some of the recipes posted here and on other sites.
Many recipes I want to try are smoked so I got out the decade old Brinkman charcoal smoker and researched how to convert it into something easier to use and control. I added a venturi style smoke generator based on what I thought were the best of many designs. Also I have an industrial electronics background and I have begun putting some electronic controls and heating elements on the smoker.
I am new to smoking meats and making sausages. I became interested in making my own sausages when I noticed a significant increase in the amount of cartilage and unpleasant chunks in the "famous brand" brats that I usually bought. I'm still searching for the recipe clone of for this brat but have come close with some of the recipes posted here and on other sites.
Many recipes I want to try are smoked so I got out the decade old Brinkman charcoal smoker and researched how to convert it into something easier to use and control. I added a venturi style smoke generator based on what I thought were the best of many designs. Also I have an industrial electronics background and I have begun putting some electronic controls and heating elements on the smoker.
