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December 13th, 2016, 10:05 pm
#1
* Wichita ** Wichita *
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  • Joined: December 20th, 2015, 4:30 pm
  • Posts: 170
  • Location: Wichita, KS

My father in law and I are going to smoke 25lbs of beef summer sausage this weekend. We have never done it before.... any word from the wise? Temps to cook at? Cook times? Dos and donts? Pellet flavors?

Wichita, KS!
New to pellet grilling/smoking

YS-640 ON ORANGE COMP CART

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