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MES 40 Old Gen for sausage

post #1 of 17
Thread Starter 

Hello,

 

Thinking of getting this to unit for smoking sausage.  Wondering how those who have it like it for this purpose? 

$288.15 online right now, hard to pass on.  Was also wondering what the temp range in on this unit?  The manual says max is 275, whats the lowest temp?  Don't see it on the manual.  Thanks!

 

 

Lothar1974


Edited by Lothar1974 - 7/23/14 at 8:42am
post #2 of 17
Thread Starter 

Bah, not sure how I missed it but I found it on their site 100-275 degrees.  Just pulled the trigger.  Called Hayley at MB and they still have them for $200 plus shipping.  Saved $33.15  .  

post #3 of 17
Thread Starter 

MES 40" 1st gen being delivered today!   :)

post #4 of 17
Isn`t Hayley a real treat to work with at Masterbuilt??? I am glad to see they still have some of the $200.00 units still available. Mine is working great and getting ready for another load of Salami and Snack Sticks this nest week.
mds51
post #5 of 17
Thinking of calling and seeing if they have any of these left.

I take it you just call the customer service number? And ask for Haley.
post #6 of 17
She has a direct number but I got her when I called the main toll free number the first time. She is a pleasure to work with and I hope they still have a few left. I just smoked two big whole Salmon Fillets using the AMNPS with Alder Dust and they made some really great Lox. This combination is perfect for cold smoking and then I use the heat to make my snack sticks and Salami. When the Pork prices come down If ever I will be back into the BBB and the Canadian Bacon. The control you have with this simple unit is great for all the products and AMNPS makes it a trouble free smoke. On this one I lit the Alder Dust and got a three hour burn with just one row of dust. The Alder burned completely and the smoke flavor for the Salmon was perfect.
mds51
post #7 of 17
NEWS FLASH!!!
I just got an email from Hayley that they still have a few left of the Generation 1, Stainless Steel , Top Venting models as of 2 Pm Oklahoma time on August 5th 2014!!

Good luck and Good Smoking!!!
mds51
post #8 of 17
NEWS FLASH!!!
I just got an email from Hayley that they still have a few left of the Generation 1, Stainless Steel , Top Venting models as of 2 Pm Oklahoma time on August 5th 2014!!

Good luck and Good Smoking!!!
mds51
post #9 of 17
Well, I just ordered mine. Did not get to speak with Haley, but did talk with Tiffany who was very helpful.

They only have a couple units left with slight cosmetic damage (scratch/dent) that will not effect the operation.
$206 and that included the shipping :)

Now to wait.

Already have an AMNPS so all I need is a mailbox.
post #10 of 17
2ND NEWS FLASH

Hayley`s direct number is 706-256-3943
post #11 of 17
Thread Starter 
Got mine over a week ago, box was in perfect shape. Was going to open it and do some sausage this past weekend but kid got a cold and passed it to me. Only wasn't a cold for me :( Gonna try it again this coming weekend. sausage.gif
post #12 of 17
My new MES40 Gen 1 showed up on Friday.

Very small dent in the bottom corner at the rear. Overall in great condition, can't wait to fire it up. For $206.00 I can't complain.

Question on the mailbox mod, do you remove the inards where the wood chip tube slides in?
post #13 of 17

I left every thing inside of my MES40

Here is a nice easy way to attach it.

Richie

1st Mac & Cheese in my mod MES40

post #14 of 17
Looks like a nice easy way to do it.

And that looks like some mighty tasty Mac N Cheese, where is that recipe?
post #15 of 17

Ingredients
           mix

 1 stick butter
 pinch garlic salt
 2 Tbs  all purpose flour
sauteed together  

  3 c milk   room temp

 1 lb box Cavatappi (Ronzoni)
 Large pot of water 1 Tbs salt Raging Boil
 a few bullion cubes

 1 8 oz cream cheese room temp
 1 cup each Monteray Jack, monteray Jack W/Halapinos
 1 cup Colby, sharp Chedar Shreaded

                         Directions

  Boil pasta for 5 min. drain and rince with hot water, dump into a large bowl,
 add cream cheese in large pieces add sautee mix, milk, mix well add 3 cups of
 the cheese mixing as you add. the remaining 1 C cheese save for the top.

 Place into a 9 x 13 alluminum pan cover with cheese.

 Pre heat smoker to 225* cook for 1 hr then increase the temp to 260 for 15 min
 to crisp an brown the top.

 

Thanks my family enjoyed it.

Richie

post #16 of 17
Thread Starter 

So sad, I haven't even un-boxed my MES 40  :icon_redface:

 

Putting together hopefully today or tomorrow! 

post #17 of 17
Thread Starter 
Finally unboxed the new MES40. Had the very very smallest of a dent in the top front, didn't even notice it at first. Put it all together and cleaned it up. Also ordered the Hickory Square cover for it. Time hasn't been on my side to use this yet and coming weekend will be out of town again :(

It's killing me not to get this thing up and running.
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