Well I am in the process of building a fridge smoker and have been waiting to use my new LEM #8 untill it was ready. I couldn't wait... This is my first batch. Very happy with the tatse,Zachs sausage seasoning, but the consistency was about like a hot dog on the first couple feet. If my thinking is wrong help me out.. I first ran the chili plate. Then put on the HB plate with the stuffing tube and eneded up getting hot dog consistency. Changed to chili plate with tube and still got bad consistency... Then I just put the kidney plate in with no blade and stuffing tube and had decent consistency. Seems like I read in a book to run the meat though two plates before stuffing.?
I cooked these on the pit and put some more on my improvised cold smoker last night to get some smoke flavor. It was a cardboard box.....wil post pics soon.. Anyway, ,my first try and learned a lot. Input please.
Just pulled it off the smoker..
And the consistency...
One more thing... When I pulled my meat off the smoker it had a black greasy film to it so I wiped it off with a wet paper towel. Is this normal from sitting in my pit under smoke?
Thanks and enjoy! Looking forward to my next batch.