Roll Call (Start Here First)
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Where are you from (city/state)? Oakland, CA
How much experience do you have in meat processing or smoking/grilling? I used to grill once a month or so. Now I’m learning the subtle art of low and slow smoking. I’ve taken a few attempts at homemade spam and recently sausages. Kielbasa, Linguica…I just tried an all beef with cheddar sausage and a kalbi flavored sausage. The more I’ve tried, the more I see that I a better grinder, sausage stuffer, and a meat mixer would save me so much time and effort. Since I got my smoker, I also made a pretty decent teriyaki jerky.
I’ve been browsing the forms and learning center for about a week or two and I’ve learned so much.
What is your favorite meat snack or seasoning flavor? Kielbasa and Linguica.
What is your current smoker or grill? Camp Chef Woodwind 24 wifi. I’m thinking about getting an XXL to make smoking sausages easier.
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Howdy, folks. New user here from Houston, TX.
My experience in meat processing is mostly with wild game. My family has been processing down our own deer for decades. I also grew up on a cattle ranch and we run a small flock of sheep as well, so we butcher a sheep or two a year. We use a local processor for all of our beefs.
TBD determined on my favorite seasoning. Ordered quite a few different ones already to stock up for hunting season. Can’t wait to try them and report back.
The smoker I use is the Camp Chef XXL Vertical Pellet.
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Welcome to the site. Sounds like you have a bit of experience and enjoy the knowledge that is available from others on the site. Always something to learn here.
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Howdy, folks. New user here from Houston, TX.
My experience in meat processing is mostly with wild game. My family has been processing down our own deer for decades. I also grew up on a cattle ranch and we run a small flock of sheep as well, so we butcher a sheep or two a year. We use a local processor for all of our beefs.
TBD determined on my favorite seasoning. Ordered quite a few different ones already to stock up for hunting season. Can’t wait to try them and report back.
The smoker I use is the Camp Chef XXL Vertical Pellet.
txoutdoorsman Welcome aboard, I’m just down the hwy in Sealy.
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Austin Gravydave from Upper Michigan. I Enjoy grilling on my Brinkman pitmaster deluxe which I have had for 10 -15 years. I also have a Smoke Hollow Propane smoker, and a Charbroil SS propane Grill. The pitmaster is the grill of choice. I am fairly new at meat processing 3yrs… Kind of a hobby. My favorite is Colorado Jerky. But have done summer sausage, wiener sausage, snack sticks, and some attempts at fresh sausages. My favorite Items to grill are Lamb chops, and bacon wrapped venison back strap.
Gravydave I have one of those Brinkman Pitmasters too. I have had it about 13 years or so. It would probably be better, but I left it out a lot with a cover. Have you found anyway to improve on it, make it perform better, etc.? I used to put a welding blanket & a few moving blankets over the main section, but you have to be real careful doing that. The main section is not too bad, but the heat really gets to the offset.
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Howdy Guys,
I am from and live in Southeast Georgia
I have not done a tone of processing, maybe a few deer here and there.
I enjoy pepperoni, salami, and all forms of sausage and have just stocked up on some fresh sausage seasoning and equipment from waltons.
I have a ceramic cooker, a flat top grill conversion, a Stumps Gravity Feed clone, and a reverse flow tow behind, sous vide, Oven fryer, convection oven, Commercial style deep fryer, and a cowboy ring.I enjoy cooking and have been working on getting “tooled up” and sharpening my skills on things outside of traditional bbq pork dishes.
My short term plans include: Taking a hack at the Canadian bacon tomorrow. The Chicago Brats maybe this weekend and Kielbasa in a few weeks.
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Howdy Guys,
I am from and live in Southeast Georgia
I have not done a tone of processing, maybe a few deer here and there.
I enjoy pepperoni, salami, and all forms of sausage and have just stocked up on some fresh sausage seasoning and equipment from waltons.
I have a ceramic cooker, a flat top grill conversion, a Stumps Gravity Feed clone, and a reverse flow tow behind, sous vide, Oven fryer, convection oven, Commercial style deep fryer, and a cowboy ring.I enjoy cooking and have been working on getting “tooled up” and sharpening my skills on things outside of traditional bbq pork dishes.
My short term plans include: Taking a hack at the Canadian bacon tomorrow. The Chicago Brats maybe this weekend and Kielbasa in a few weeks.
pr0wlunwoof Welcome!
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Howdy Guys,
I am from and live in Southeast Georgia
I have not done a tone of processing, maybe a few deer here and there.
I enjoy pepperoni, salami, and all forms of sausage and have just stocked up on some fresh sausage seasoning and equipment from waltons.
I have a ceramic cooker, a flat top grill conversion, a Stumps Gravity Feed clone, and a reverse flow tow behind, sous vide, Oven fryer, convection oven, Commercial style deep fryer, and a cowboy ring.I enjoy cooking and have been working on getting “tooled up” and sharpening my skills on things outside of traditional bbq pork dishes.
My short term plans include: Taking a hack at the Canadian bacon tomorrow. The Chicago Brats maybe this weekend and Kielbasa in a few weeks.
pr0wlunwoof Glad to have you as part of our community
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Howdy Guys,
I am from and live in Southeast Georgia
I have not done a tone of processing, maybe a few deer here and there.
I enjoy pepperoni, salami, and all forms of sausage and have just stocked up on some fresh sausage seasoning and equipment from waltons.
I have a ceramic cooker, a flat top grill conversion, a Stumps Gravity Feed clone, and a reverse flow tow behind, sous vide, Oven fryer, convection oven, Commercial style deep fryer, and a cowboy ring.I enjoy cooking and have been working on getting “tooled up” and sharpening my skills on things outside of traditional bbq pork dishes.
My short term plans include: Taking a hack at the Canadian bacon tomorrow. The Chicago Brats maybe this weekend and Kielbasa in a few weeks.
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From Sonoma County Ca by way of North Carolina, I love BBQ and smoking. My hubby and I have a small Masterbuilt electric smoker, Weber kettle and gas grill. We are looking to learn more ways to use the smoker and are embarking on a quest to make and smoke brats, hot dogs and more!
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From Sonoma County Ca by way of North Carolina, I love BBQ and smoking. My hubby and I have a small Masterbuilt electric smoker, Weber kettle and gas grill. We are looking to learn more ways to use the smoker and are embarking on a quest to make and smoke brats, hot dogs and more!
Cailyn Welcome Aboard Cailyn!
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Kurt here from Minnesota, this is going to be my first time trying sausage. I just bought a stuffer from Walton’s this week. I have numerous smokers, 2 Meadow Creek’s 2 Lonestargrillz and a backwoods. I have always wanted to to making sausage so here I go.
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Kurt here from Minnesota, this is going to be my first time trying sausage. I just bought a stuffer from Walton’s this week. I have numerous smokers, 2 Meadow Creek’s 2 Lonestargrillz and a backwoods. I have always wanted to to making sausage so here I go.
Grandpa1 Welcome aboard. This is such a wonderful place for information. You may want to watch some of the videos on the site, Lots of great how to do’s and what not to do.
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From Sonoma County Ca by way of North Carolina, I love BBQ and smoking. My hubby and I have a small Masterbuilt electric smoker, Weber kettle and gas grill. We are looking to learn more ways to use the smoker and are embarking on a quest to make and smoke brats, hot dogs and more!
Cailyn Glad you joined. There will be so many ways to use the smoker and grill that you can learn on this site.
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Welcome aboard all, be sure and join Team Blue!
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Tex_77 That’s the only way to roll!
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Tex_77 That’s the only way to roll!
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I am not sure what you mean (team blue)
Grandpa1 Look at the groups. Jonathon, the head of all that is Walton, is the blue team. Austin, while the boss, is the orange team who does not participate as much and not near as helpful. GO TEAM BLUE . Austin, just joking, you and Jonathon are both so wonderful. Maybe we need a team Waltons. It should be blue in color. LOL
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From Sonoma County Ca by way of North Carolina, I love BBQ and smoking. My hubby and I have a small Masterbuilt electric smoker, Weber kettle and gas grill. We are looking to learn more ways to use the smoker and are embarking on a quest to make and smoke brats, hot dogs and more!
Cailyn Sounds like you got lost on the way to somewhere interesting! JK! You have some good equipment. Let us know what you plan to do with it.
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Kurt here from Minnesota, this is going to be my first time trying sausage. I just bought a stuffer from Walton’s this week. I have numerous smokers, 2 Meadow Creek’s 2 Lonestargrillz and a backwoods. I have always wanted to to making sausage so here I go.
Grandpa1 post some photos and document your process. That way your grandkids have a good handle on it when you figure it out.
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