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My last smoke was at -20 with a Little Chief electric smoker. I ran it a few hours longer. Still turned out great.
http://www.smokingmeatforums.com/t/255284/2nd-go-at-bacon
Had to Google it to find out what it was. What is the purpose other than being able to raise the grill far above the heat?
http://gabbysgrills.com/product/22-gabbys-grills-rotisseriesanta-maria-style-combo/
I do not have a Kitchenaid. I am looking to do some breakfast sausage and brats. I like Johnsonville, but in the last few years I can't find buns small enough to use after they shrink down to nothing. Very disappointing from one of the major suppliers in the US.
I don't at this time plan on any real large batches. Still learning, but want a grinder that is NOT gonna create more work than it's worth. Thanks for the reply.
Looking at possibly getting a grinder. Thinking about the Lem #8 or the STX Turboforce 4000. Anyone have any news on either. I don't want to make the same mistake I did with my first slicer and get a cheap POS. I will probably get a separate sausage stuffer.
Thanks
Terry
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