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I've read a few posts on the sausage stuffers some are cheaper than others, one that was German ran 1500.00 or better. The LEM brand seems to have a vertical model for about 300.00 . I guess it takes two people to operate one 1 to crank and the other to hold the casing. I wanted to start out...

Anyone ever sold BBQ at a bar? A friend of mine is having a Blues gathering at his bar and wants to sell BBQ .

I noticed that web site also, thought it might be aftermarket version of something already out.

Anyone know of a teriyaki powder on line, can't find it in the store. Don't want to use the liquid. Tried to email Kikoman never got a response .

Anybody own one a Trager, a friend of mine bought the 150XL . I know their electric and use pellets. Are the pellets real wood ? The metal looks kinda thin as well as the grill itself. Sounds like you can get alot on them at one time .

YUM ! I've got two racks thawing out right now. I don't think they'll last long enough to take a picture though .

The past two days I smoked 16 butts and 2 turkey breasts on the 22.5 and the 18. WSM's . This evening 6 Filets wrapped in bacon on the Rancher. Christmas day chopped BBQ sandwiches with tater salad and hush puppies and a pan of BBQ beans from the smoker, don't forget the sweet tea .

I like to brine all my poultry, comes out juicy every time .

Jeff I would soak that bird in a simple brine before I started cooking that way it still comes out juicy ,if you have to leave it in the smoker a little longer because of the weight .

I usually brine all my turkey in a simple brine, it seems to come out real moist. About 3 or 3.5 hours at 250 for me.

Go to the Bass Pro shop . The cooking and grilling section should have just what you need in a heavy duty spatula .

Well I just loaded 8 butts on the new 22.5 WSM it was tight, had to use a skewer for two of the large ones . I'm crusing at 225 for the rest of the night, had to choke the bad boy hard at first but there's always a learning curve . Should be ready by lunch tommorow, not as much humidity in the...

Has anybody cooked more than 6 butts at a time on the larger WSM . With the 4th coming up I might have to live on the edge a little . I don't think I'll have enough time for two cooks because of my job . The 18.5 WSM will have all poultry .

I always like to brine the chicken for a few hours the white meat comes off the WSM very moist and I've never had a problem with pink around the bone .

I always use a foil lined pan with sand covered with more foil on top .

I've had a Klose offset for a few years along with the WSM , both have their pros and cons. The WSM is very easy so set it and forget it , but when I'm cooking in cold windy weather the offset seems to hold that temp so much better. Alot of times I'm cooking butts ,poultry ,and 40 lbs of beef...

Are you using a whole bag of charcoal for a cook due to the increased need for fuel .

Well I went deep today and ordered the 22.5 WSM off of amazon , I hope it's everything that everybody makes it out to be . I'll let you know when the next toy arrives .

Paul how much charcoal did you use ?

Larry that's a killer injector there, did you buy that from the vet ?