Chef …You normally only buy one good piece of equipment and use it forever or buy 10 pieces of lesser quality and put up with the aggravation and extra labor.

lkrfletcher …I hunt 30 miles north of DeBeque for the last 20 years.

Smoking 100#s snack sticks today to take elk & mule deer hunting this week in Colorado. Willies and Apple blue cheese seasonings. The Apple is great as I’ve used it before and thought I would try Willies by your recommendation.

I wasn’t saying anything about the price differences but having catered for over 35 years I know how long it would take to do 600 Hamburg patties with the patty maker. At that many burgers it must be for a party so labor cost should be a factor. I did 25#s of breakfast patties last night in about an hour. Boning pork shoulders,grind, mix, form patties, in freezer and cleanup.

The Colosimo’s meat press that Walton’s did offer has different size dies for the press. Dies for patties and sausage links without using casings. I bought one from Colosimo’s in Utah for about 400.00 and works wonderful. It fits my both my grinder and stuffer with many dies available. I highly recommend the sausage patty die and there’s one to make sliders. You can see their video on Colosimo’s website. .

I usually use powered milk instead of carrot fiber. I use 2 cups to 25# meat for breakfast sausage.

Jonathon

If you let the mousetrap slap you only once you’re a fast learner but if you let it get you the second time there’s not much sympathy. Lol. Mine does the same.

It was a question as I thought I would try your seasoning packet but I’ll just go back to the old tried and true recipe. Thanks guys!

Can smoked kielbasa seasoning (4550393220) be used for fresh kielbasa? If so do you leave out the sure cure? I haven’t got my new smoker finished yet so smoking is out. Anyway I prefer fresh kielbasa for the Easter weekend.

Tex_77 I also have a Holland grill that we like when using gas. I’m in the process of building a smoker that I can hot smoke up to 500 degrees. Interior measures 48” wide x 72” deep x 96” high. Big enough to hold two pigs at a time. It has a 56” burner down the center of floor. Smoker is built using styrofoam blocks (ICF) Super insulated.

Parksider and
I’m new on here so just saw the reference to Grillworks grills. I bought my Grillworks Double from Charles Eisendrath the originator of the grills. He was selling from Ann Arbor, Mi address and I went to his farm just west of Boyne City, Mi to pick it up. His son now manufactures them at a facility in Atwood, Mi. They make all sizes and just completed a $250000.00 one for Toronto’s ball team. I’ve used mine for close to 20 yrs.and still looks like new. I like the idea you can start cooking as soon as you lite the kindling. I use small diameter pcs of wood so you have more control of the heat. You need to be in the mindset to get to cooking as you don’t leave the food to bs with the boys or you have burnt food. But don’t expect to buy one now for the price of a big Weber or big Traeger grill. I paid $1500.00 twenty years ago and now I believe they’re over 3 grand. Even so they work fantastic and are great for the person looking to experience cooking over a wood fired grill.