by Pecker » 14 Sep 2012, 08:27
Cheers - that looks excellent - I'll give it a go.
The only downer, I'm getting sick to the back teeth of reading about 'cremated sausages', etc.
You listen to some people and either you're cooking pulled pork and brisket for 36 hours in a smoker, or burning sausages (leaving them raw in the middle, of course), and there's absolutely nothing in between.
Which is, of course, complete rubbish.
Steve W