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I bought a butt and was going to make sausage. had everthing mixed and my grinder went to heck on me so I froze the meat. Finaly got a grinder and made sausage last night. If I cook the sausage do you think i can re-freeze or is that asking for truoble? Thamks

A few people coming over Sunday afternoon to throw some shoes and eat ribs, chicken(roadside) and burgers. planning on ABTs for the first time. Looking for aproximate time for cooking them. Any sugestions? Thanks Mike

looking to buy a meatgrinder/sausage stuffer. I would like to just buy one unit that does both. any recomendations without breking the bank?? Thanks Mike

I went apple picking at couple of local orchards and they had 4' X 4' x 4' bins of apple wood for $70.00. Is that a good price??? your thoughts.. Thanks Mike

Going to do my first pastrami. I had to pick the flat up tonight so I could get a good sized one. Will it be ok to start the dry cure tonight? I can't cook it until Saturday. The other question is wood choice. I 'm doing the recipe Chris posted on the home page. It calls for pecan. All I have is...

I stopped at an orchard that had not cleaned up there prunings yet and they said I could have all I wanted. When I got home I started to cut it up and found it rather soft. I had pieces cuttings 2" to 4" in dia. and 4'-5' long I guess the real question is paech considered a hard wood or soft? Mike

Not sure if this is the corrrect place to post. But I want to make the Pastrami that is in the cooking topics,but I can't find Mortons Quick tender anywhere. Is there something I can use in its place? Mike

Does anyone use a battery pack to run there Pit Minder or DigiQ?? If so what type and how long can you run? Do you need any kind of adapter to plug into it?? thanks Mike

I know seen a post on this before, However what size fan would you recomend? Guru recomended a 10cfm?? Going to place the order tomorrow or Thursday.Curious to what other users have. Thanks Mike

Picked up a 9lb shoulder i'm planning on an over night smoke.FIRST ONE Using full ring of charcoal Have 2-3 fist sized apple and cherry with a little hickory. Temps tonght in the low teens.Plan on starting it up around 7 shooting for 10 am pull than into the cooler have home made jacket. Minion...

Going to be getting tru-tel temp guages soon. From what I have read it seems like most people put them in the lids. Is there a reason not to put them just above or just below the cooking grates? Or am I missing somthing??? Thanks Mike