Today I re-seasoned the old smoke house. I have a mess of sausage to grind and stuff, and a sweet pork belly that is begging me to turn it into bacon.
I am not usually a big gas-fire smoker guy preferring to use my log burner Lang, but for a low temp smoke for sausage and bacon (around 150*), gas is much easier to control.
Seasoning time doesn't have to suck! Ribs for dinner
I thought that since dad originally got me this smoker, this cigar seemed appropriate...miss ya dad!