Yea guess I was mainly confused because everything I have shows 239.99 as the regular price, even the page online did until I put it in my cart.

What happened with the new 50lb mixer? It says 239.99 in the catalog and in the email yesterday when it was on sale for 199.99 but I missed that and try to order it today at regular 239.99 price but suddenly it’s 299.99. I call to ask am I missing something and simply got the to bad prices are subject to change. I was kind of shocked as it’s the 2021 catalog and frankly by the very dismissive to bad we don’t have to honor our printed prices attitude from the gal on the phone.

akdave Have you tried calling them directly to see if they can help or just online?

Jonathon I have the butcher series #32 so do they just not fit any of the butcher series then? Mine goes on fine its just to thick to let the plate fit correctly

Jonathon awesome I’ll be keeping an eye out for your results!

Jonathon That is an impressive stat I did not know. Here to learn the best ways not just “a way” to do it so I will switch to the recommended overnight refrigeration after drying. Thank you!

Jonathon my thinking was along the lines of my garage is forced air heat and takes awhile to reheat the air after opening the doors but my shop is in floor heat and with all that concrete warm it seems to be back up to temp extremely quickly after opening a door.

Jonathon I built my smoker with a PID controller so once it’s up to temp it intermittently cycles the element to keep the temp steady, which it does well, so I guess I was thinking more along the lines of after I open the door or when I first load 25lb of cold meat into it and how long it takes for it to rebound back to temp. Thought was if I increased the heat mass then maybe it would rebound very quickly and make for a more accurate smoke schedule? But then my question or experiment would be where best to place them kinda thing.

Josh85 Have faith, they’ll be awesome! I always try and do all 5-6 deer in a one week period so definitely had plenty of lack luster nights of sleep during processing time, feel your pain there, but always feels worth it in the end

dbueling the bricks you line wood stoves with

RatguyGary I run a PID on my smoker works great!

twilliams Seems like the consensus on here is straight pork fat with venison but I always use 75/25 venison/pork butt and love the way they turn out. Admittedly tho I’m not a fan of commercial sausage products because of the fatty nature and film it leaves on my teeth and I also haven’t mixed anything with my venison burger for 20yrs so my taste may not be the norm

twilliams ok good to know. The knowledge here is awesome. Do you think there is any harm in leaving them on the counter until they reach room temp as long as it’s within a couple hours?

Josh85 I suspect it will be fine. Maybe a little drier than you’d prefer but certainly not ruined

Tex_77 thanks for the reply! I figure the preheat would take longer but was looking for a more steady consistent heat was my thinking. Do you find placement of the brick to be significant or just anywhere in the smoker works equally well?

Anyone have any insight into whether or not adding some fire bricks would help regulate temperature swings in electric smoker?

BrianB I think so as well. I’m kinda waiting to hear back on how I should proceed

Jonathon I just did this and sounds like maybe incorrectly. After ice bath I left them on the counter for about 1hr 20min to dry and then vac packed and into the freezer. So I need to put them back in fridge after the room temp phase and package the next day?

iowa arborist