NCST8GUY
Frozen H20 Guy
as mentioned, indirect heat,,
use low low fat hamburger as well,,, it's the fat leaving that causes shrinkage,,,
sausage good for flavor, but will shrink as well as fat melts out,,,
also, the lower grades of hamburger have water added (and sometimes salt) to up the weight some,,, that water evaporates and helps with shrinkage
No pics but cooked over indirect heat with smoke. Used 83/17 beef/fat.
Love to eat the experiments!