Recent content by Jcotrel1

I was able to get a response via Facebook Messenger. They told me to stay tuned for restocking information.

Thanks. I tried that. Looks like it doesn't even go through. If it did, they haven't responded.

Anyone know if MES discontinued their Slow Smoker? It is "sold out" everywhere. MES doesn't have a way to contact them to ask.

I thought I could just pump the AMNPS right into my MES? No?

Good idea! Thanks!

No (but I have it). I use LEM seasoning or Legg's Old Plantation.

How can I smoke breakfast sausage (without a cold smoker) and freeze to cook in a skillet later on? Currently, I smoke around 220 for an hour or 2 and quick finish in a skillet. They turn out great. But I want to smoke some for the freezer so I don't have to spend time smoking later on. Any...

I think so. Otherwise the element may overheat and burnout. I put foil over the element/chip tray to keep it clean.

JJ, Thanks for the tip! They turned out great!

Thanks JJ! That's exactly what I have. About 1" thick cuts.

I have back strap medallions that I'm going to marinate and wrap with a piece of bacon. But I was thinking about throwing a smoke on it before finishing on the grill. Any suggestions on time and temp before finishing on the grill? Thanks in advance!

I haven't cut into the summer sausage yet but I'm very happy with the kielbasa! Went with hickory. Started at 130 with no smoke. Then 140 with smoke. Bumped it 10 degrees every hour until 170/175...about 6 hours total (a little longer for the kielbasa) Pulled the summer sausage at 135 IT and...

I decided to mix up kielbasa instead of the 100% pork summer sausage. Also mixed the venison summer sausage. Going to stuff tomorrow and smoke Sunday.

Hey guys, What wood do you recommend for summer sausage? Going to make venison/pork 80/20 and also 100%pork. Going to smoke for a few hours and finish in the oven. Thanks. Jim

Thanks Dave! I always put it underneath. Don't know why I put it on top this time.....thanks for the heads up!