I'm loving the Pit Boss pellet smoker!! I've had it 5 days and cooked on it 3 times already.
Thursday I cooked a chicken and it came out juicy and tender as any I've ever had.
Yesterday was nasty, windy and cold but the smoker held up and it was nice not having to load wood and tend a fire. This was more of a test cook to see how it works on the smoke setting before I try sausage and it didn't disappoint.
I made tasso and smoked it for 6 hours. It's packed up and ready to use, I'll use some today in a gumbo for the Saints game.
I made a brine and let it sit for 2 days then seasoned it heavy and into the smoke bath.
The result is a spicy cured ham that's used more like a seasoning than a meat. It's great in beans, jambalaya, gumbo and greens. It doesn't take much to give a dish a seasoned smokey flavor.
