🔥 What's Smoking/Cooking on your Pit Boss?

Some more beef ribs.
 

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Did we change the name of this thread? Anyway, I am doing a few fresh polish sausages(first try) and later I'm going to attempt wings... I'll let the sausages go at 200-225 for a few hours or until decently cooked through, and put the wings on at 225 for about 30 minutes first, then crank it to max to try and finish them off with skin that is at least eatable. I'll try for pictures if I remember.
 
Did we change the name of this thread? Anyway, I am doing a few fresh polish sausages(first try) and later I'm going to attempt wings... I'll let the sausages go at 200-225 for a few hours or until decently cooked through, and put the wings on at 225 for about 30 minutes first, then crank it to max to try and finish them off with skin that is at least eatable. I'll try for pictures if I remember.
Baking powder in the rub/flour helps crisp the skin.
 
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