I like the meat to be almost frozen and I use metal bowls that have been sitting in the freezer for holding the meat that is to be ground as well as the meat that has been ground. Ground meat is where you run the risk of nasties sprouting and it's good to keep everything cold while grinding meat, making sausage, etc.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
Avatar by my son!