My name is Darren, I am 32, married, full time college student (non traditional obviously), I live in Idaho on my wife's family cattle ranch and we have A LOT OF MEAT!
The dream started off with sausage, the homemade kind, then I thought "what better way to cook it then in a smoker?".
Few hundred bucks later I ordered a meat grinder/stuffer, Hog casings, a meat mixer, a CHAR-BROIL vertical coal smoker, and a ton of smoker modding gear.
I got the $74 Char-Broil vertical smoker Wal-Mart special online with free shipping (people try to sell that thing for over $100 on eBay..REALLY?!)
I picked up an upgraded thermometer (I hear the ones that come on the cheap starter rigs are junk)
I bought some Big Green Egg felt gasket to use to seal up the doors.
I picked up the highly recommended WOK TOPPER to use for the fire basket instead of the provided dish.
In the next week or 2 I will be embarking on my first sausage making and smoking adventure.
To CURE or NOT TO CURE, that is the question
Edited by WuchaGot - 7/17/13 at 12:41pm