Paul-
I like it...good price point too. So this will grind the meat and stuff into the casings?
I know, stupid question, but I have no clue what I'm doing (kind of like when I started doing serious BBQ many years ago)
You guys rock...thanks for the quick replies!
My goal is to start with simple sausage that I can cook/smoke, and then step up to charcuterie...baby steps, baby steps.
I hope that I'm on Santa's "nice" list!
I want to start making sausage and since the Holidays are here, no better way to take the plunge than to ask Santa for some equipment!
Do they make combo grinders and stuffers or is it better to get them separately?
Any advice on some good equipment that isn't crazy expensive?
Thanks for the...
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by AJ S.:
Craig,
Your grill was nade in 1998. It is likely the old style of system. I would look to see if it comes apart easily or is totally rusted out...
Ash fan needs to be replaced on my red head performer, EZ model...its the orignal fan so pretty much due to be replaced since its not fluch to the bottom of the bowl and I accidently bent the handle last weekend (don't want to talk about it).
Should I just call weber direct or swing by my local...
Go for the 22.5. I've had mine for several months now and so glad I did. It's definitely a beast but there most likely be a time when you'll need the extra space.
I second the suggestion on the bear paws!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Nobles:
Here is the link :
http://virtualweberbullet.com/pork4.html
Google:
Bear Paw Meat Handler...
Mike-
If this is your first attempt, one piece of advice I'll pass along is give yourself PLENTY of time so that the butts will be done and to give you some wiggle room if the cook doesn't go as planned. With two 8lb butts, you're looking at anywhere from 12-16 hours depending on cooking...
Since my work commute is around 1:15 each way, my cooks are relegated to the weekends. I maximize those cooks as much as possible, especially since I bought my WSM last month.