Well now that I have had a few trial runs on the new smoker and everything seems to be on the up and up as well as the family being able to get together for a few days this weekend... Time to get to making some kielbasa. I have taken a recipe from "Polish Sausages authentic recipes and instructions" by Miroslaw Gebarowski and Stanley and Adam Marianski modified it slightly for the family's taste and we ground the fixins' last night for a 2 day cure. Stuffing and Smoking will commence Saturday morning. The neighbors will love it. I don't know if it is proper form to post a recipe from a cook book even with slight modification so I will not be doing so, buy the book it is a wealth of knowledge. A hint is it includes Pork, Beef, Garlic, Corriander, Marjoram, Paprika, Salt, Pepper, and Cure #1. Let's get some meat... That's almost 40#'s... 2 16# butts from my favorite second home Costco and 5#'s 'o' beef as well (already ground 'cuz it was cheaper, it will be ground finer for this application) My Dad and Best friend getting to grinding (I put them to work) This process went pretty darn smooth. I bought some new grinding plates for the KA and they worked very well (for the cost though I could have bought a low end grinder) The new LEM mixer worked like a charm (no more frozen fingers) The 1/3 way point...≈40#'s in the fridge and waiting for Saturday, no room for my beer, what to do Oh and in case it was missed here is the beast that will be smoking up the neighborhood Saturday Can't wait till tomorrow..I'll keep you all posted.