Checking in from Lincoln, Nebraska. New to Meatgistics, new to sausage making. Have been home brewing beer 30 years, hobby smoking BBQ for 20 years, hobby sourdough bread baking 5 years. Making sausage seems to be a good fit. Looking forward to learning from the experienced. Thanks for hosting the forum.

Fat_Bob Haven’t spent a lot of time in Fairbury myself but I get your meaning. Not sure how to change that hat color.

I have an older Traeger and a Blazn’ Grill Works, Gridiron model. I use the BGW most frequently due to good digital controls and easy empty of fire pot. Heavy steel.

Good luck. Let us know how it goes. Good to hear honest reviews by users.