Thanks for the suggestions. I kinda figured it would be like you guys said - it's all a matter of preference.
If I have room, maybe I'll slap a fattie on with the brisket I'm intending to cook this weekend. There are no problems using oak for sausage, right?
If I have room, maybe I'll slap a fattie on with the brisket I'm intending to cook this weekend. There are no problems using oak for sausage, right?