Lurker from West Texas

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rhampton67

Newbie
Original poster
Apr 23, 2017
1
10
Hi, folks, from San Angelo, TX.  I've lurked here for a while and finally decided to register and post an intro.

I've smoked for several years with stick, charcoal and electric smokers, and my latest, a GMG pellet grill.  I do a pretty mean butt/shoulder for pulled pork, killer BB ribs, and an ok brisket.

Our latest projects are sausage, something I've wanted to try for a long time.  We bought a Kitchenaid grinder and stuffer attachment but determined very quickly that the stuffer, well, sucks.  So I have a Lem 5lb stuffer on the way for an early birthday present!!

So far we've made three small batches of snack sticks and a couple of pounds of brats.  The first batch of sticks were a recipe found here and we didn't really care for them.  2nd and 3rd were with Backwoods Original mix.  The flavor was pretty good but I need to work on getting the casings to stick to the meat better.  Part of the challenge,  I think, is that the GMG's low temp is 150 so I can't progressively go from 120 to 170 as most of the gurus here recommend.  It also spikes some.  I'm also going to add a water pan on our next batch to raise the humidity level.  Pellet grills don't normally use them.

While mixes are convenient, I'm collecting several recipes from the forum to test to use as a base as I would rather make from "scratch".

I just want to thank everyone who posts on here to share their knowledge and experience. I've learned a lot so far and I'm looking forward to continued learning.  I'll post our round of sticks next weekend. 

Thanks again!

Robert H
 
Welcome to the forum!! 
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