What to put in the smoker this weekend?

[buffalobo]

Those pre-cooked ones need to be watched. 1 minute they're @ 135, next 175. I pull all mixed meats @ 160-165 tops.

The uncooked, 20-30 min on smoke, then over to the grill for final touch. Apple/hickory with a touch of mesquite. WE like mesquite, unfortunately too much and it taste bitter (to me)


Slightly OT. I'd like to say thanks to everyone who's contributed to this thread. The recipes, helpful hints and overall positive vibe is nice. Not to mention the impressive meals you've done.

Good point on precooked.

Definitely Apple/hichory mix, Mrs bo is hooked on it. With the chicken I would prefer a little mesquite added to western slope sage.

I think good chicken sausage is hearty enough for stronger smoke flavors.