CISC

Charlie had cooked with 38 different manufactured, custom-built and custom-modified BBQ pits (cookers), water smokers, and grills using charcoal, wood, gas, and electricity. Since 1952, he has used pits, (cookers), etc., including a commercial size OLE HICKORY PITS BBQ pit. He has made many hundreds of pounds of ten different kinds of smoked-cooked linked, or fresh bulk and linked sausages since 1975, as a hobby, in the Knote's in-home smokehouse.
Ruthie created or modified, then triple-tested more than 250 delicious recipes published in "SECRETS", and she has more than 250 triple-tested recipes that have not yet been published. Today she still puts up more than a hundred pounds of sausage each year and continues to entertain her many friends and experiment with new recipes for both BBQ and side dishes.

The Culinary Institute of Smoke Cooking