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Long day today. But let's go straight to the first cook. Couple of sweet taters and some fresh pork and green onion sausage. A little while later Done And now the star of our show. The fillet triplets: On the new 21" Bronze smoker: And in the drip pan that does double duty as a serving pan Plated And finally, the money shot Heat control is a breeze on this thing. Jacked it to 600 for the fillets and it was ready and willing. Easy to light, easy to control, and fun to use. Can't beat that combination. And by the way, the food was delicious.

I think the best advice that I was given by Robert was what one caught your eye first??? Whatever that was stick with it. The truth is, if you look at them all, you will see something that you like in each one. I love about 7 different ones and finally went back to my love at first site tile. As for the apprehension.... I couldn't agree more. but once I said go, all my worry went away and was replaced with sheer excitement. If you have been cooking for any length of time you can justify the value in one of these. I can not wait to take delivery !!! I wish you the best of luck and can not wait to see your future post with your new grill

You and bosco are going to absolutely stunning setups. I can't wait to see them. Sent from my SCH-I535 using Tapatalk

that is really good ancient twins!! that could be it!!!

Bombay Saffire!

Mackenzie that looks fantastic. If I can offer one small suggestion for your next batch. Natural hog casings are my personal favorite to use. When smoking sausage a great trick when using the natural casings is to bring it off the grill and immediately place it in an ice cold bath. What this does is preserves the casing from drying out and shriveling from the trapped moisture. Let it soak for 30 min or so to bring the temp right down. It also stops the sausage from over cooking here are links to my sausage cooks http://www.kamadoguru.com/topic/18856-boscos-homemade-sausage/ http://www.kamadoguru.com/topic/18879-boscos-smoked-andouille-and-chorizo-sausage/