“When making sausages from scratch, one of the key characteristics I look for is having a snappy link. I follow three steps to help us achieve this: cold smoke, ice bath, hot smoke. The Tank is great for an ice bath because it can hold enough ice and water to fit a hotel pan’s worth of sausages - around 80 links. Dunking the sausages in an ice bath helps stop the cooking process and shocks the casings, which allows them to shrink, prevents wrinkles, and maximizes snappiness.” - Ambassador Don Nguyen of Khoi Barbecue Photo: Jiā Media #YETI #BuiltForTheWild