Just spoke with LEM today and they said the wide part of the tapered gasket goes down and the narrow taper up. I don’t know why they didn’t tell me this yesterday. Seems totally backwards however
I’ll give it a try on the next 50 LBS I have to due. If it doesn’t work I’ll be ordering the Walton’s 11 pound stuffer. Thanks for all the input this is a great community to belong to.

I have gave a lot of thought about this also and plan on trying it. I’ve looked into the reptile foggers and like that you can adjust the amount of humidity.

Mine will be here tomorrow, perfect timing I have 250 lbs. of sausage to stuff.

First time posts so bear with me.

I have an LEM 11 lb. stuffer which has worked well for 15years. My only complaint
is it came with a 5/8” stuffing tube which doesn’t allow me to slide the 21mm casings
on. I have to feed it onto the tube. I had a new piston gasket and purchased the Walton’s
13mm tube. When stuffing sticks the meat blows past the piston gasket. I reached
out to LEM and they were no help. So I thought about purchasing a new stuffer.
I was on the Walton’s web site looking at the 11-pound stuffer and noticed it came with a
13mm tube so I called to speak to a product specialist to see if they had any problems
with the meat blowing by the piston gasket. Unfortunately they do not and suggested
I reach out to the Meatgistics community for answers. So does anyone use this
stuffer or had this problem stuffing stick? I don’t mind purchasing a new stuffer if
it solves the problem. Thanks

My son stripped his newer lodge cast iron skillet and sanded it smooth then seasoned it with 100% pure Flaxseed oil basically the same seasoning process the link Rescuefoot posted. Sanding it made a huge difference on how the skillet performed.

ND Mike I originally had a 15lb. and sold it because of this issue and LEM recommended the 11 LB. Never had troubles with the 5/8" tube.

I think it would be very beneficial. There is very little sticking if any and cleanup is easy with a well seasoned smooth surface. However It will be a fair amount of work to do. Use your Blackstone for awhile and if you like the way it works use as is. If not then spend the time to sand smooth and season.

Sticks look awesome.

Mine will be here tomorrow, perfect timing I have 250 lbs. of sausage to stuff.

I think it would be very beneficial. There is very little sticking if any and cleanup is easy with a well seasoned smooth surface. However It will be a fair amount of work to do. Use your Blackstone for awhile and if you like the way it works use as is. If not then spend the time to sand smooth and season.

My son stripped his newer lodge cast iron skillet and sanded it smooth then seasoned it with 100% pure Flaxseed oil basically the same seasoning process the link Rescuefoot posted. Sanding it made a huge difference on how the skillet performed.

Thanks for the link this will work well with my setup.

The jerky looks great and the kitchen looks awesome. What did you use for a variable speed fan and where is it located in the smoker?

Sticks look awesome.

Just spoke with LEM today and they said the wide part of the tapered gasket goes down and the narrow taper up. I don’t know why they didn’t tell me this yesterday. Seems totally backwards however
I’ll give it a try on the next 50 LBS I have to due. If it doesn’t work I’ll be ordering the Walton’s 11 pound stuffer. Thanks for all the input this is a great community to belong to.

ND Mike I originally had a 15lb. and sold it because of this issue and LEM recommended the 11 LB. Never had troubles with the 5/8" tube.

glen The gasket I has has a open lip on both ends however there is a taper to the gasket which I have the smaller taper dowm . I can try flipping the other way. Thanks

First time posts so bear with me.

I have an LEM 11 lb. stuffer which has worked well for 15years. My only complaint
is it came with a 5/8” stuffing tube which doesn’t allow me to slide the 21mm casings
on. I have to feed it onto the tube. I had a new piston gasket and purchased the Walton’s
13mm tube. When stuffing sticks the meat blows past the piston gasket. I reached
out to LEM and they were no help. So I thought about purchasing a new stuffer.
I was on the Walton’s web site looking at the 11-pound stuffer and noticed it came with a
13mm tube so I called to speak to a product specialist to see if they had any problems
with the meat blowing by the piston gasket. Unfortunately they do not and suggested
I reach out to the Meatgistics community for answers. So does anyone use this
stuffer or had this problem stuffing stick? I don’t mind purchasing a new stuffer if
it solves the problem. Thanks