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Original poster
Feb 8, 2017
Baton Rouge, LA
Hey, y'all.  New member from down in Louisiana.  Been grilling for decades, now getting into the more delicate aspects of the hobby - you know, the parts past "slap it on the furnace, burn and flip" stage that we all started at.  I think.  Got a $75 Brinkman electric cylinder smoker that I got to replace the Master(Chef?Craft?) rectangular, computer-timered one from Lowes.  Simple seems to work better, but you can see that I'm strictly at the neophyte stage.

Now getting into sausage.  Kitchenaid grinder attachment, stuffer stank so got a 5# "Game Winner" cranky stuffer from Academy.  Much better stuffer.  Son went to culinary school but lost the spark to do it for a living, this hobby has rekindled the love of cooking and now charcuterie in him.  Nice to be able to do something together.  We've come up with a few decent recipes so far.  Breakfast sausage, of course, along with a decent brat and working on a jalapeno cheddar link.  Been lurking around here for a couple of months, soaking up the information, figured it was time to try and come out of the shadows and hopefully contribute.

Existing hobbies include photography, computers, pistol shooting and (obviously) cooking.  Still looking for a brat recipe that comes close to the best I've had - Osterode, Germany, at a butcher shop that was grilling them out front in the town square during Christmas 2015.

Hello and welcome to SMF from the Great white North  
. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.
Used to live a bit south of y'all, in Mt Clemens, MI, about 40 miles northeast of Detroit, on Anchor Bay.  It was nice to have four real seasons... is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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