Pellet grill smokers

[Lines]

I've done brats on the Davy Crockett. Be careful Walleye Wacker, 300# could be sooner than you think when you taste the first bratwurst you pull off of the Pit Boss.

[WALLEYE WACKER]

Hear ya Lines I have a 100 lbs. before 300 and I’ve seen that grilling this way is addictive. Can’t remember when I grilled three time in a week and tomorrow we’ll make four

[Lines]

Glad the new grill is working well for you. I enjoy the pics and the satisfaction you are having! Cool!
Smoking temperatures are somewhere between 160°-220°,  finished plastic baits won't melt at that temperature. Do you think a walleye might be attracted to a hickory, or competition blend scented Ripper?

[WALLEYE WACKER]

Thanks again for the LTBBQ Link it’s been a lot of fun there.

[Lines]

Yeah, I enjoy all the different cooking methods that are used. I learned a ton of things.

[WALLEYE WACKER]

Lot to learn just like fishing tackle crafting.

[Lines]

Glad the new grill is working well for you. I enjoy the pics and the satisfaction you are having! Cool!
Smoking temperatures are somewhere between 160°-220°,  finished plastic baits won't melt at that temperature. Do you think a walleye might be attracted to a hickory, or competition blend scented Ripper?

[WALLEYE WACKER]

Lines don’t know what to think or say about that.

[Lines]

Yeah, on second thought it could ruin the rippers and the pellet grill.   LOL

[ctom]

I have another 25 pounds of pork shoulder that will soon become bratwurst. I make about 100 pounds of it each year.

[WALLEYE WACKER]

Tom try putting blue cheese in a small batch you won’t be disappointed. We have a butcher shop that makes some and there awesome.

[ctom]

Done that and Ma wasn't crazy about it so.....I'll just stick with the spice blend I use from Waltons. That's a great bratwurst, the Waltons. I cook extra and gnaw on them cold for a quick snack.

[WALLEYE WACKER]

Hear that need to stay on the good side.