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Thank you! I do think a heat sink will solve the problem of being too close to the heat source. Appreciate the feedback and comment.

Thanks for the advice, again! Well that's good to know it's not normal but I'll have to figure out what's going on. I'm not getting any fat smear that I can see and have a separate vertical stuffer. I'm using a 18 inch Weber Smokey Mountain. I have the bowl in place without water so it should...

Many thanks to all of you for replying. Most of you I've seen your post before and made an effort to always read because it's clear you know your stuff! The consensus is clear that I had a little fat out and I'll work on that in the future.. Probably in the last 20 minutes or so when I just...

Love it! thanks

ok, so I cannot for the life of me figure out how to insert quotes and reply, but for those of you saying what's the problem, looks great, etc, Thank you so much!!! You guys are a great source of information. My 29 yr old son who is my hunting/butchering/sausage making buddy, said the same...

I searched the posts but couldn't find a definite answer to what I experienced so asking here because you guys are highly respected by me. I recently made blueberry summer sausage (can post the recipe if needed) and while the final sausage looks and tastes great, the casings separated from the...

Thanks for the replies guys. It's a 18 yr old Frigidaire "commercial" upright freezer that's been good to me but almost lost an elk and 2 deer meat from this year. Luckily caught it at 28 degrees and saved the meat. My son would have killed me 'cause the elk and 1 deer was his :) All the...

Sorry to sound dumb but how do I go about it? I like the idea

So I have a 14 ft3 freezer that died, freon leaking, and before I have it hauled away wanted to see if there is a use for it. For smoking or anything else you guys have thought of. Thanks for the comments in advance, as always!

Please send me the code too. Thanks!

Haha, give it a shot, pretty good! Thinkin outside the box!

yep, creole butter. I think I'll probably stick to thighs, love em

Thanks to both of you. That's what I figured but thought it was worth asking. I almost cried putting good beer inside a raw chicken :) I did inject with Tony Chachere, 1st time using it, and seemed to make it juicier. I cook a lot of thighs and wings, but just now trying to see if it's worth...

So I used a beer can on a whole chicken last weekend for the 1st time with another bird next to it on my weber charcoal grill, using lump charcoal which I always do. I couldn't tell much diference between the 2 birds except the beer can didn't have grill marks and seemed to take longer to cook...

That's a lot of sausage to eat! If you have too much you can send it my way :) Thanks for the thread on handling but I was lucky enough to see it before I got my first shot at handling casings. That really saved me a lot on the learning curve!

Thanks for adding the info. That was my understanding but good to hear it from someone with experience. I have my 20 and 22mm stored that way. Totally agree about "hard to eat store bought"..the hot dogs I made were life changing haha.

Are they shipped in a salt solution or dry salt? I've been led to believe that salt solution is the best but don't have the experience to know.

Newbie here. I've made a few batches of hot dogs and sticks, and now ready to step up and make "middle size" sausages like italian, brats, boudin for sure, etc. The issue I have is that I like buying an entire hank for the quality but a hank might last me a year or 2 or 3 at the rate I make...

I've got a short list of stuffers I want to buy, 1st time buyer, and curious if any of you have a preference for the handle location to the stuffing nozzle. Some are 90 degrees apart and others 180 degrees apart. I'm right handed and imagine using the right to crank and left to guide the...

That last one sounds pretty good. I'll give that a try before getting another grate. Thanks to all of you for the advice.