Erniepower said:
I would suggest high temp cheese. You can get it at any butcher and it resists the heat from the smoker better so you have cheese after cooking instead of oil
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Yes, I'll get around to that one day. Don't know of any butcher near by and I didn't prepare ahead of time to order the high dollar stuff! The test fried patty tasted good but it was all melted into the meat. Baby Steps! Thanks for the advice. Keep them coming. Got a lot to learn. For instance I realized I shouldn't have twisted into links. It made the sausage fold over the bars to much and the links are touching in spots because of it so I'll have discolored spots but hopefully it eats good anyway!