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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 .

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 .

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 .

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 .

How many racks of ribs can you get on the new 22 WSM , I did 4 on my old one with the rib rack and it's always tight .

I.ve cured these in 10 days using the Dizzy Pig way , But I've got a request for one, what can be accomplished in less than 10 days before Christmas ? What would a ham taste like if you just smoked it and not being cured ? I thought it might turn out like a big pork chop or something . Somebody...

I called my nearest Barbeques Galore today and they said they were closeing and that there would be no more stores on the east coast due to the credit crunch . I depended on them for parts on all three of my webers , the larger Smokie Mountain was gonna be next , I,ve already started my search...

How long should I brine my deer roast, a few hours or over night . Will this actually add more moister and draw the blood out at the same time ?

If I brine pheasant for a few hours will it take out the wild taste ?

How long can you keep split hickory for cooking as long as it's covered up and dry ? I'm thinking about buying a whole cord if the price is right .

I've had a fresh ham in the fridge that was frozen for a week , is it still safe to brine or should I smoke it right away .

I,ve been making alot of jerky on the WSM lately using the pepper blend and the inferno blend with a couple of chunks of apple wood . Has anybody used the Bourbon BBQ blend ? I would hate to waste a whole bottom round .

We just got back after four days on the road . We now have a brand new Mobile Catering Rig .The extra room wil be great , now instead of five butts I can do fifteen along with all the trimmings .I'll always use the WSM and keep it along with my collection of grills but this is several steps up...

I've read on this forum that alot of you have a Klose pit , what's the difference between the Klose and the Gator pits ? I've been cooking on the WSM for a couple of years and need more room , just didn't want to buy another WSM .

What's the maximum amount of leg quarters I can possibly get on both racks of my WSM , Food Lion has a good sale this week .29 per lb . I've read several methods on the search , sounds like brine for a couple of hours and the direct heat at around 350 for a nice crispy skin. At that temp I guess...

I've noticed alot of posts on the ET-73 but none on the ET-72 , is the ET-72 out dated already ? Anybody have the pros and cons on these models , and how long do they last and how good is that 100 ft range ?

I have alot of trouble keeping the temp up on cold days and nights with my Weber bullet .I,m a diehard so I like to cook in any weather .Seems like the thin metal disapates alot of heat , I've tried a water heater jacket but it didn't work that well for me . Anyone have a better idea for the...