Smoking snack sticks--hang em or lay em on the racks??

Discussion in 'Sausage' started by stayhot, Apr 26, 2013.

  1. stayhot

    stayhot Smoking Fanatic

    I've only hung em in my MES30, but I always have to cut off a few inches and discard the ends that hang closest to the burner because they are too dried out. Just seeing what everyone else does and if it matters.
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    I like to hang them because of space.
  3. hang 'em high!, unless you're making 'em case-less, in which case, your options are limited by mixture and gravity!

  4. I hang them over wooden dowels in my MES 40 and I always keep them to the left of the burner so I don't have the burnt ends.
  5. couger78

    couger78 Smoking Fanatic

    I prefer to hang 'em in the big masterbuilt. To create a heat barrier (from the burner) I used to place a pizza stone on the lowest rungs over the burner. This diffused the heat adequately and prevent scorched or overcooked ends. When this stone was accidentally broken, I've since used a heavy-duty foil-lined pan in its place. It does a good job of catching any potential drippings and really directs the heat around the perimeter of the smoker.


    Last edited: Apr 26, 2013
  6. lu1847

    lu1847 Smoking Fanatic

    Either way works for me. When I do hang in my MES I do get some burnt ends near the element.
    Last edited: Apr 27, 2013

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