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Not sure just where here to ask but I have a valve on my propane tank that has a worn o-ring. No one around here know where to pick one up and they tell me I need to buy a new valve instead. Does anyone know a source for these o-rings? Its on an OPD valve if that makes a difference. Thank you.

What internal temps do you guys shoot for on butts , brisket and turkeys?

I see that the hog casings are listed as edible ( along with others) but being the sausage noob , I am still not 100% sure. Do you eat them all the time , only on certain sausages , or mostly remove them? Thanks for not laughing out loud!!

Is there much of a difference between the soy protien , low fat dry milk and the " special binder " . From what I have read , none of them are supposed to leave a taste . Does any of the three do a much better or much worse job?

I am looking at making my own sausages. I was hoping to get some input on sausage stuffers. I have seen them from northern tool for around 35 and seen more on ebay for 90. I am thinking that for just starting out a manual stuffer would be fine , but I dont want to get one that will fall apart on...