SC - Re: RE: Sausage Recipes

[ChannonM at aol.com]

In a message dated 9/18/00 2:46:36 PM Eastern Daylight Time, Nicollo writes:

> In the mean time, I use the left burner on my grill, a pan of water, wood 
> chips, and prop the lid at various heights until I get about 250F to 300F, 
or 
> as low as I can get it to go.  They still end up cooking in the smoke, but 
I 
> get more of the smoking effects and flavors.  The literature I read says 
stay 
> close as possible to 220F.
>  
I had better double check with my butcher. I thought he said hot smoke, but 
it could be cold. I'll let you know.

Hauviette