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Teriyaki Sticks

post #1 of 32
Thread Starter 

This is from the meat mixer post.

 

After the smoke and the fridge rest to reduce the green weight i got em cut and vac sealed.

 

These lost around 40% of the moisture but not as dry as the Landjaeger i did awhile back.

 

DSC01274.JPG

 

DSC01275.JPG

 

DSC01276.JPG

post #2 of 32

Very nice, as usual Nepas !!!

 

I feel like I should put that on my desktop to copy & paste---I have to say it so often !!!!

 

 

Bear

post #3 of 32

Nice. What kind of sausage haven't you made yet?

post #4 of 32

Running out of things to say Nepas! They look great!

post #5 of 32

I can see it with a good beer

post #6 of 32
Quote:
Originally Posted by SmokinAl View Post

Running out of things to say Nepas! They look great!


I think we have to make a note some place that it is perfectly fine to use the same adjectives many times when describing Qview, because the only ones we haven't used are terrible, lousy, crappy, disgusting, etc, etc..........

 

 

Bear

 

post #7 of 32

 

looky good for sureLooks-Great.gif

post #8 of 32

Nepas on the ter. sticks did you use your Pellet smoker or a MES. I am wondering because i see the mes does not have a exhaust like a regular smoker So i am curious about the different outcome of The mes vs Reg, smoker with vents.

Karl

post #9 of 32
Thread Starter 
Quote:
Originally Posted by ExhaustedSpark View Post

Nepas on the ter. sticks did you use your Pellet smoker or a MES. I am wondering because i see the mes does not have a exhaust like a regular smoker So i am curious about the different outcome of The mes vs Reg, smoker with vents.

Karl



I use my Traeger Lil'Tex to deliver the smoke into my Bradley 6 rack smoker.

 

nepas dont like MES after going through 3 of em.

post #10 of 32

Which MES doesn't have an exhaust vent?

post #11 of 32
Thread Starter 

The 1st run of MES years ago did not have a top vent and it quit working. My old old black one was sorta tight then i got another with the improved latch and vent....KAPOOTSCHY Then the SS and POOFERS.

post #12 of 32

I went to the MES web site and watched a video and the selling point was how air tight it was. You could not see any smoke except through the window until they opened it up. I have never seen one personally only on their web site.

It always looked to me like a glorified oven with smoke. In fact if i use smoke on my kitchen oven get more smoke through the vent on top then i see on the mes website.

Karl

post #13 of 32
Quote:
Originally Posted by nepas View Post

The 1st run of MES years ago did not have a top vent and it quit working. My old old black one was sorta tight then i got another with the improved latch and vent....KAPOOTSCHY Then the SS and POOFERS.


I knew you didn't like them.

I was asking Spark which MES didn't have an exhaust vent, because he said, "i see the mes does not have a exhaust like a regular smoker".

Just wondering which one he saw. I have not personally seen one without an exhaust vent, but I'm only 62.biggrin.gif

I also didn't know an MES wasn't a regular smoker.

 

Bear

 

 

 

post #14 of 32
Quote:
Originally Posted by ExhaustedSpark View Post

I went to the MES web site and watched a video and the selling point was how air tight it was. You could not see any smoke except through the window until they opened it up. I have never seen one personally only on their web site.

It always looked to me like a glorified oven with smoke. In fact if i use smoke on my kitchen oven get more smoke through the vent on top then i see on the mes website.

Karl


Maybe they don't want their studio all smoked up. I didn't watch their videos.

 

Maybe this will help:

 

DSC02294.JPG

 

That's just about the perfect amount of smoke IMO.

 

Bear

 

post #15 of 32

I am sure your correct for cooking with smoke. I just assumed that most people new the difference between a smoker for smoking salmon and sausages and cooking salmon or sausage with smoke. That comes from living in Alaska and taking days to get the fish just right. I will have to be more disciptive i guess. Thanks for the picture of the top of the MES. It does not show much on their video. It does not allow enough air flow for me but that is probable do to no vent on bottom to allow air back in or maybe they do have a vent and it is just to small. It also does not show on the vid.

 

Again thanx

Karl

 

post #16 of 32
Quote:
Originally Posted by ExhaustedSpark View Post

I am sure your correct for cooking with smoke. I just assumed that most people new the difference between a smoker for smoking salmon and sausages and cooking salmon or sausage with smoke. That comes from living in Alaska and taking days to get the fish just right. I will have to be more disciptive i guess. Thanks for the picture of the top of the MES. It does not show much on their video. It does not allow enough air flow for me but that is probable do to no vent on bottom to allow air back in or maybe they do have a vent and it is just to small. It also does not show on the vid.

 

Again thanx

Karl

 


We don't all know as much as you do.

 

We just know that too much smoke is worse than not enough.

 

No matter which smoker I would use, I would want the amount you can see coming out of my vent.

 

Bear

 

post #17 of 32

Looks great NEPAS...

post #18 of 32
WOW!! The teriyaki sticks look terrific!! I need to put those on my list of new adventures to try

Good Job!!!
post #19 of 32
Thread Starter 

Not saying that the MES is not a good electric smoker...They are.

 

But after going through 3 of em i just decided to move on.

post #20 of 32

That nice.

Have a nice day.

karl

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