MOSmoke
Well-known member
- Messages
- 735
- Grill(s) owned
- Bull
Hi everyone. I’ve had my Bull for a few months and have had great results. I’m new to the forum and have been combing through the posts trying to soak up knowledge. I am making some brats/sausage next weekend and I would like to use the Bull (his name is Rocky btw) to smoke it. Sausage making is a tradition for the hunters in my family. I enjoy trying new recipes and experimenting in small batches, much more so than anyone else in my family. I’ve always done more traditional brats and have never messed with smoked sausage. Based on my research, I am seeing the common belief is that pellet grills really aren’t suited for smoking sausage because of limitations with low temperatures, except for Recteq owners who seem to have had good experiences. From what I have read the “Hi Smoke” setting lives in the 170-180 degree range. Do any of my fellow Bull owners have any tricks to keep temps lower and avoid the dreaded “fat-out” that I’ve read so much about?