I was going to make this cook the last one on the Pit Boss Pellet Grill to close up the review. However, I did not have enough pellets left to complete the cook. i have more bags but I decided the review would last as long as a 40 lb would hold out.
Cool!!! I get to fire up the Akorn. Kamado cooking has turned out to be my favorite way of getting things done.
So here are all the players
Mixed the sausage and cheese together and seasoned with Texas Gold Rush (tex-mex) wrapped in bacon
I think Smoochy likes the way these came out
Akorn ran around 250. Used Kingsford and one chunk of cherry.1.5 hours and internal temp of sausage was 165.
Good stuff
