The Texas BBQ Forum

Posted: **Sun Nov 10, 2013 10:41 am**

Doing 10# of Andouille and 10# of Tasso. Going to do a cold smoke with pecan.

Air drying before the cold smoke

After only 1.5 hrs of air drying, already taking on great color.

Going into the Good-One Marshall for a 10 hr cold smoke.

Posted: **Sun Nov 10, 2013 7:01 pm**

Seven hours in the smoker, and still going.

Posted: **Sun Nov 10, 2013 8:01 pm**

MAN! That looks mightyfine. My smellavision is working good too.

Posted: **Sun Nov 10, 2013 9:10 pm**

Posted: **Mon Nov 11, 2013 12:04 pm**

sure does look good!

Posted: **Mon Nov 11, 2013 8:24 pm**

Craig, great color, you did good. CF

Posted: **Tue Nov 12, 2013 7:12 pm**

Sorry for the delay, forgot to upload the finished products.

Posted: **Wed Nov 13, 2013 6:42 pm**

Man! That's some great looking andouille. What were your smoking temps?

Posted: **Wed Nov 13, 2013 7:27 pm**

It was 15hrs at 100-110 degrees, and heavy smoke. Did a Amaze with pecan pellets and small sticks of pecan wood. Had to tend it every hour, but worth it.

Posted: **Sat Nov 16, 2013 10:29 am**

Excellent looking, please share with the less educated.... me, what does "amaze" mean?

jmcrig wrote:Did a Amaze

Thanks,
like what I see and trying to learn

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Andouille and Tasso Sunday, Cold Smoked

Andouille and Tasso Sunday, Cold Smoked

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Re: Andouille and Tasso Sunday, Cold Smoked

Re: Andouille and Tasso Sunday, Cold Smoked

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Re: Andouille and Tasso Sunday, Cold Smoked