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Thanks for the replies guys! Appreciate the info.

I bought some casings last March. They're the dry salted in a bag type and I used a few without issue (besides my total inability to load them easily). They've been sitting in my cupboard in the bag and I went to use some last night and it seems like they're all brown and "tough." I tried...

I know this is a somewhat old thread, but it's not that old... Anyways, for smoking low and slow, seems like lump can be a problem at least for me. There are a bunch of briquettes out there that advertise all natural. Kingsford having borax. But there are a bunch that don't use borax and...

I feel a little bit like I may be asking the wrong people if I need a smoker. Ok, good. I read a lot of stuff how the egg is perfect for everything, etc and for me it's not doing it on the longer stuff. I started looking at the Humphreys Battle Box and have been looking at similar units...

You're not wrong. You might even be 100% spot on.

I'm a BGE owner who enjoys it especially for quicker items (3 hour ribs, steaks, etc). But I run into issues with longer lower cooks (briskets, pork butts, etc). Usually they turn out well but it seems like it's a fair bit of monitoring and tweaking. I'd also like to start smoking sausages...

Just an old guy from Wisconsin who's taken an interest in grilling and smoking meats recently. Got a new grill a few years back and have been spending more and more time with it. Interested in tips and recipes and such.