At leas step up to Klement's or even better if you can find Usinger's
You will thank me.
Kielbasa take smoke very well and have a fine grind and firm texture. You may also consider a chorizo or andouille for something with some spice. Italian sausage will also take smoke well but you have to find GOOD Italians or it is horrible smoked
42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!
"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes