I've been browsing your forums for a couple weeks now - boy, plenty of knowledable guys here, what a great resource!
I live in Washington State and enjoy cooking outdoors. I own an inexpensice offset smoker (from what I gather COS is the proper abreviation) which I've already begun modifying since finding a few tips on this site. With my Silver Smoker, I like to cook pork butt's, tenderloins, and chicken roasts. I haven't ventured out into doing my own ribs yet, but hope to add that to my list soon. I get a lot of pleasure out of coming up with my own recipes for sauces and rubs and I'm a southerner at heart (grew up in Arkansas), so BBQ has a special place in my life. Alder is my wood of choice - the flavor for one, but more importantly it's free! I also own a Little Chief smoker, and use it primarily for smoking jerky and salmon - it works for me, but an upgrade is in order - I find myself doing too many batches as well as needing to get up in the middle of the night to check on things.
What brought me to your site was a google search for sausage making tips. This is something I've been wanting to do for some time, and am now in the hunt for a new electric meat grinder. I'm looking to spend no more than $100 on the grinder to get me started, then I expect I may want to buy a vertical stuffer. Right now, I've got my eyes on a few grinders, and was wondering what you guys would recommend for under $100. I've seen reviews on the Northern Industrial, which is on sale right now for $95 after shipping - but LEM seems to be a reputable company and they have one within my budget as well. Weston, Waring and Deni also seem to be good names. I don't hunt, so everything I grind will be from the butcher in batches of 15-20 lbs (maybe more once I invest in a seperate freezer). Any suggestions?
That's it for now!