making snack sticks for the first time this weekend and a couple questions

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

mallard

Newbie
Original poster
Dec 7, 2015
14
16
I think I've got most everything I need but just have a couple questions.
I have a mes 40 and have cooked lots of ribs and such but never sausage.

1. Will the mes 40 make smoke at the low temps for making snack sticks?

2. What material do you prefer for rods to hang the sausage from?

3. What flavor wood chips is preferred?

I'm sure I'll have more as I get started this weekend. Thanks for the help
 
1. Will the mes 40 make smoke at the low temps for making snack sticks?

No, most folks use the amazen pellet tray or tube.

2. What material do you prefer for rods to hang the sausage from?

Wood dowel rods work or cut to length and place on racks.

3. What flavor wood chips is preferred?

Use pellets, hickory is what i prefer.

Good luck and enjoy smoking.
 
I think I've got most everything I need but just have a couple questions.
I have a mes 40 and have cooked lots of ribs and such but never sausage.

1. Will the mes 40 make smoke at the low temps for making snack sticks?

no it will not, you need a smoke generator like the a-mazen pellet smoker

2. What material do you prefer for rods to hang the sausage from?

I made mine out of wood and dowels. I would like to give credit to the original person that did this but I can not find his original post. This is the best pic I have as I'm currently not homeView media item 521362

3. What flavor wood chips is preferred?

I like a blend of hickory 75% and apple 25%. Your taste may be different.

I'm sure I'll have more as I get started this weekend. Thanks for the help
 
Thanks for both of your help. Being that I am short on time I wasn't able to order the amazing pellet tube so I picked up the smoke box that goes on the side of the MES to try out.

I also picked up some dowels and will make some hangers for the side tonight.

Couple more questions now

1. Should I leave the top vent open the whole time like when doing ribs?

2. Do I need any water in the pan in the bottom?

Thanks again for the help, I've got to pick up a few things at the grocery store tonight then finish laying everything thing out. I've got 2-3 deer and a big bar hog we killed in the freezer so I'll see how much I can get done Saturday. I have plans for bratwurst, breakfast sausage and snack sticks.
 
Thanks for both of your help. Being that I am short on time I wasn't able to order the amazing pellet tube so I picked up the smoke box that goes on the side of the MES to try out.

I also picked up some dowels and will make some hangers for the side tonight.

Couple more questions now

1. Should I leave the top vent open the whole time like when doing ribs?

2. Do I need any water in the pan in the bottom?

Thanks again for the help, I've got to pick up a few things at the grocery store tonight then finish laying everything thing out. I've got 2-3 deer and a big bar hog we killed in the freezer so I'll see how much I can get done Saturday. I have plans for bratwurst, breakfast sausage and snack sticks.

In addition to the dowels I made 2 side pieces that fit into the space between the MES wall and the grate hangers. These were notched out so I can put 5 dowels in. I don't remember the size so just measure the space and the correct size wood.

I usually keep my top vent wide open but thats me. I only use the MES for snack sticks, sausage, jerky and bacon. Everything else I cook on my Big Green Eggs. Hopefully someone else will chime in that cooks ribs will let you know how they do ribs.

As far as the water pan I don't use it for my cooks. Again hopefully someone with more experience with ribs and such(like Bearcarver) coat offer some advice.
 
Thanks for the help, I've done lots of ribs and pork but in the past and done like you, leave the vent open and no water, I was just seeing if sausage was any different.
 
One more question, does anyone have a rough idea of how much weight of 17mm snack sticks will fit hanging in a MES 40? Thanks for the help
 
I can get about 5-6 #s in my MES 30 where I feel comfortably with. I leave the back right corner open though.i also only use the smoke tray in my MES and I like the smoke flavor I am able to get with it( 75/25 apple mesquite). Don't want too much smoke till u find want works for you.
I
 
I think I've got most everything I need but just have a couple questions.
I have a mes 40 and have cooked lots of ribs and such but never sausage.

1. Will the mes 40 make smoke at the low temps for making snack sticks?
 
One more question, does anyone have a rough idea of how much weight of 17mm snack sticks will fit hanging in a MES 40? Thanks for the help
When i had a POJ i only did small batches of 5-10lbs
 
Thanks for the help, I've done lots of ribs and pork but in the past and done like you, leave the vent open and no water, I was just seeing if sausage was any different.
Yes leave your vent open 3/4 to full open
 
Wood chips/pellets is a personal preference.

The mes will run low enough to smoke the sticks but like someone said you'll have hot spots so rotating is suggested.

If your just using the cold smoker your not cooking the snack sticks your just smoking them so I'm not sure I understand the question. You need heat.

Wooden rods work well.
 
Thanks for all the help, I smoked the first batch last night and they were decent, just a little bland. I started them at 150 for 2 hours then bumped to 170 and it took another 5 hours. Is 7 hours cook time normal to bring them up to 153 degrees?
 
Thanks for all the help, I smoked the first batch last night and they were decent, just a little bland. I started them at 150 for 2 hours then bumped to 170 and it took another 5 hours. Is 7 hours cook time normal to bring them up to 153 degrees?
I fairly newbie here, but that's about how long it takes for me. When u say bland, are you talking flavor seasoning or smoke?
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky