SC - Smoking

[Christina Nevin]

	Niccolo wrote:
	On a different subject, I have had great success recently with
smoking on my gas grill.  I did 12# of pork shoulder as well as 12# of pork
sausage that I stuffed using the Le Menagier 'recipe'.  It took about 3
hours to hot smoke the sausages and another 4 hours for the pork hunks (too
small a grill to do all at once).  Apple smoke is the bomb for pork!!
	<<<<<SNIP>>>>>

Sounds delicious. How did you smoke them on the grill? 

Al Vostro e al Servizio del Sogno
Lucretzia

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Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
Thamesreach Shire, The Isles, Drachenwald | London, UK
thorngrove at geocities.com | http://www.geocities.com/~thorngrove  
"There is no doubt that great leaders prefer hard drinkers to good
versifiers" - Aretino, 1536 
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