I am new to sausage making and was having a look around thought id stop by, say hello and ask a few questions!
a little about me, I run a welding truck up here in alberta with 95% 0f my work being pipeline/oilpatch welding, i have made 3 or 4 pits offsets, square pits, grill/spits/smoker combo's, fire pits,etc etc! I have put on cooks from 2-250 people and all though by the end of the day I am bagged after doing up bbq for groups of people i for some odd reason keep coming back for more(slow learner i guess)!
One Christmas i did a cook for a church group, fed 165 people, fun times! Even though it was -33 outside everything went well but towards the end of the cook i was looking at the temp gauge through the window(candy a$$ eh)
anyways I am sure ill come up with some questions for you pro cookers I am sure