I did not know where to post this since I used two completely different types of equipment to cook supper.
I did Polish Sausage in the MES and taters on the Blackstone Griddle.
Meat Wins!! so here we are in the electric smoker section.
I had to use the MES today. The late afternoon winds round here are viscous today. 40 mph sustained gusts. I don't know how they are where Spuds lives (he is here on the mountain as well) but they are screaming like a banshee today
Here is the Polish Sausage in the MES. About 2 hours at 180 degrees
Got the taters on the Blackstone. Used a bunch of peanut oil to get em dunn.............
What did I season the taters with, you might be wondering
All crispy and ready
The Smokes plate......is that Grey Poupon mustard on top of that smoked sausagy goodness....."but of course"