Nice pics Shaggy, and that pasta looked to die for...

Got my smoke on today. Bout 6 hours at 150, then an hour at 180 till they hit about 145.

http://i791.photobucket.com/albums/y...psrvztk3i8.jpg

Kielbasa

http://i791.photobucket.com/albums/y...psh1lzkdhp.jpg

http://i791.photobucket.com/albums/y...psu9trkayl.jpg

Bludawg's hot links

http://i791.photobucket.com/albums/y...psaynf7duw.jpg

http://i791.photobucket.com/albums/y...pse6nbmokl.jpg

Andouille

http://i791.photobucket.com/albums/y...ps1ji8kuas.jpg

WANT!!!

http://i791.photobucket.com/albums/y...pse6nbmokl.jpg

Terry, that hot link recipe Bludawg posts all the time is no joke. Farkin awesome sausage

Once again, Great job

Those things look farking amazing on a smoker.

Zowee! That looks awesome. :thumb:

Those Texas Hot Links! I'll take some of those!

I keep talking about them... here's the recipe.. My new Favorite smoked sausage.

Thanks Blu

Bigwheel's Genuine Texas Hotlinks
AKA: Jeff Wheeler

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton«s Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the beer
and place in refrigerator while you cut up the meat
to fit in the grinder.
Pour the spiced beer over the meat and mix well.
Run meat and spice mixture through the fine plate
and mix again. Stuff into medium hog casings.
Smoke or slow grill till they are done. Wrap in
a piece of bread and slap on the mustard heavy.

Your sausages look amazing. I'm going to have to try those recipes. You've inspired me to get the final stage of my antique sausage stuffer project finished.