On Sep 12, 1:14*pm, Sqwertz > wrote:
> Why wait?

Simple. To let the smoke flavor work its way on thru the rest of the
sausage.

> What I really mean is I'd be taste-testing that stuff before it's even done on the smoker. *

There's a big taste difference by waiting a few hours to let the smoke
flavor work its magic.

> Who here hasn't ripped the flap or even whole rib off the small end of
> a rack of untrimmed spares while they were still cooking?

Sorry; I can't raise my hand on this one.

-frohe