Has any of you Cajun members ever hot smoked pork boudin in a Cookshack? I know it has a tendency to explode in boiling water and I think it would be wonderful smoked, but don't want to scrape it off the walls of my CS.
Also! I'll bet our Mississippi members would know how to cook boudin in a smoker. Looking forward to having some and have a good source for the raw product on my next trip to Lafayette LA.