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  1. FFchampMT

    THINKING ABOUT GIVING IT UP

    Half the pleasure of BBQ'ing for me is having other people enjoy it. I can't imagine losing my sense of taste and smell in that way, it would be devastating. I'd say hold on to it and hope for the best, worst case scenario you can still cook for family and friends. Best wishes.
  2. FFchampMT

    SMF is BACK ONLINE

    A couple of days of panic here! Glad this great forum is back up and running. Thanks for the efforts and the update.
  3. FFchampMT

    What's your 'other' hobby?

    I've been golfing since I was in elementary school. In 2019 I played maybe a dozen times, and last year not at all. I estimated I saved at least $2,000 last year then used that as an excuse to buy an MES 40. :emoji_laughing:
  4. FFchampMT

    Mixing pellets?

    I really like mixing the Lumberjack MHC and the Fruitwood blend 50/50. It's a good blend for cold smoke too. Edit to add: my WSM usually runs on 2 chunks of hickory, 1 maple, and then either mesquite or a couple of fruit wood chunks depending on what's getting cooked.
  5. FFchampMT

    The Sausage Maker site down???

    Can confirm won't connect for me.
  6. FFchampMT

    How to make this controller work on sportsman elite???

    Auber PID controllers seems to be the default on this forum. There's a couple large threads that are step by step on these forums. Do some searching on here before you commit, it's not just plug-in-play, you'll need to make electrical connections. But yes, you've got a controller for a pellet...
  7. FFchampMT

    How to make this controller work on sportsman elite???

    That looks like a PID controller for a pellet grill, not an electric smoker. That's set up to control temps by running an auger, not starting and stopping a heating element.
  8. FFchampMT

    What size plates for dual-grind grinder

    Here's from a staff member on Lem's website, note the "which is specific to the dual grind":
  9. FFchampMT

    What size plates for dual-grind grinder

    From my research on the dual grind head you can only use the 'wagon wheel' in the first position (with no knife), then it hits the knife and plate per usual. You can't put a standard knife and plate in the first position.
  10. FFchampMT

    using pig fat "pre-lard" for sausage

    A good way to tell the difference between pork lard and pork leaf fat is the texture. Lard is soft and uniform, like crisco (think saved bacon drippings). Leaf fat is hard, it's just trimmed fat, specifically organ fat. To add to the confusion there's also fat back and pork trim, which is from...
  11. FFchampMT

    Buying my first grinder

    Check your local Facebook marketplace. It's the season for people to unload grinders. The smaller Cabelas / Weston ones are usually around $80 black Friday and they're $100+ right now. It is worth it to save up and get a good quality grinder.
  12. FFchampMT

    First smoke on the WSM 22"

    Welcome to the WSM club! I bought a 22" last fall and have really enjoyed it.
  13. FFchampMT

    Owen's BBQ Snack Sticks w/ Pics!

    You can order it direct from them and they'll ship it to you. If you're in Mandan, ND you can pick it up. I believe if you Google "Cloverdale Country Store" you'll get their phone number and Facebook page. Its really, really close if you use a little ECA and mix 70/30. I'd say they're putting a...
  14. FFchampMT

    Brisket Grinding.

    Brisket burgers ARE good. If you don't trim it'll be at least 70/30. Depending on your preference you can get pretty liberal with trimming fat off of a packer and get a leaner and less fatty 80% mix.
  15. FFchampMT

    My attempt to make Cervelat sausage

    How does this compare to Cotto salami taste-wise? My grandmother used to call Cotto Salami "Serve-Alot" and I didn't understand until just now she was referring to a type - Servelat. I thought Serve-Alot was a dead brand name or something.
  16. FFchampMT

    Owen's BBQ Snack Sticks w/ Pics!

    Thanks for the likes and comments everyone.
  17. FFchampMT

    Owen's BBQ Snack Sticks w/ Pics!

    Received my Owen's BBQ Seasonings just in time for a weekend snack stick cook (and a summer sausage for good measure). Owen's Seasonings - using Chipotle Wildfire, Teriyaki, and Pepperoni today. 15 lbs of mince composed of: 10 lbs - 80/20 ground chuck from Sam's Club 3 lbs - Pork Butt 2 lbs -...
  18. FFchampMT

    Cheese Test (Strange Taste Buds ??)

    Velveeta to me is kind of a weapon in the cheese arsenal. It's a really great addition to a multi-cheese bechamel for Mac and cheese, or anything cheese sauce related. It really excels in lending texture and 'smoothness', even though I don't like it stand-alone for something like snacking.
  19. FFchampMT

    Prime Brisket grind

    I just did some Costco prime packer a few weeks ago and it's every bit of 70/30. I'm probably going to do another but be a little more heavy handed with the fat trim.
  20. FFchampMT

    How's Everyone Braving the Arctic Blast?

    When I worked out in our steel yard we had scraps of pan deck we ringed around the telehandler and blew a diesel fired heater under it when we got way in to the negatives. Failing that, we always parked them so when we opened the engine cowl it was facing the sun to grab any heat we could. I...
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