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Cliff,
Sounds like the fiasco I had when I first started out. I too started with a Kitchenaide grinder. I found if I froze the meat and fed it very slow it work. I eventually bought a Cabela's 1 hp #22 grinder that made things a whole lot better. Last year I bought a vertical stuffer that does...
Have you tried getting the end pieces from cabinet makers. Just because it isn't round doesn't mean it won't burn and they usually have lots of different types of wood you could try. Just remember that lumber is usually dried to 4% moisture so you will need to soak the wood prior to smoking with...
The only thing I can think of to hold the temp down would be to add a draft port at the opposite end of the fire pit. It can be a simple design so you can adjust it as needed.
Your ribs looks delicious!
I actually own this one. I got it from Sam's for $399. I noticed the other day they are still selling at that price.
Cons: you can't over load it because it won't work properly.
Pro: Never really had any other problems with it. I usually use Hickory chips. I smoked 4- whole Briskets at a time...
I started about 30 years ago during a BBQ competition in Ft Worth Texas. Since then I've owned 3 BBQ restaurants, butcher shop and currently own Smoke 'n Antler's Spice and Sauce company. I still BBQ for friends and family and do all sorts of sausage especially during hunting season. I have even...