Recent content by menace21

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  1. menace21

    Custom pellet Blend Poll

    If you were to only be able to use a pellet blend consisting of 3 woods forever, what blend of woods would you choose and why?
  2. menace21

    AMNPS in a Woodwind

    I put a brisket on last night and actually got it to burn all the way. I found some other post about the tubes and followed that advice and it worked. This was my first smoke on the new grill and to my surprise the grill itself produced a good bit of smoke between 225 and 250.
  3. menace21

    AMNPS in a Woodwind

    I just got the CC Woodwind. I’m trying to get a little more smoke using my AMNPS but I can’t seem to get to stay burning. Any suggestions?
  4. menace21

    Help! Sausage Only at 133° after 16 hrs

    Yeah I definitely will be changing the way I link and hang them next time.
  5. menace21

    Help! Sausage Only at 133° after 16 hrs

    So how would i do that with 50 lbs of sausage? I have done this amount before completely in the smoker and never had this problem.
  6. menace21

    Help! Sausage Only at 133° after 16 hrs

    At what point after bumping it up to 200 should i drop it back down? Or should i just finish it at this temp?
  7. menace21

    Help! Sausage Only at 133° after 16 hrs

    I have done over 50 lbs in this smoker without a hitch before. This is the first time I’ve linked it this way. Never again. No water pan for first hour. Water pan for the next 6 hours then again without. Temp probes about mid way in smoker. My bacon on the bottom maintained the exact temp as the...
  8. menace21

    Help! Sausage Only at 133° after 16 hrs

    So I ended up moving half to my oven and half to my mes40 and the summer sausage to a hot water bath and they all climbed pretty quickly. I wonder why it wouldn’t climb in my big smoker even though I kept a 170-180 temp.
  9. menace21

    Help! Sausage Only at 133° after 16 hrs

    Smoker temp has been at 170-180 for the last 8 hours. Checked it with 3 different thermos
  10. menace21

    Help! Sausage Only at 133° after 16 hrs

    ive been having sausage on since 8 am Sunday and it’s still not done. Any suggestions?
  11. menace21

    Newbie here Ready to Build

    It's going good because the doors open. After they are closed for a few it really slows down and just about goes out. I have a 5 inch hole under the burner as well as a vent as shown on both sides. As for the dowels I have that under control now.
  12. menace21

    Newbie here Ready to Build

    I've finally got to a point where it's ready to smoke. I'm having a problem keeping my amnps going though. Even with it right next to the vent.
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    • Album: Newbie here Ready to Build
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    • Album: Newbie here Ready to Build
  15. menace21

    Newbie here Ready to Build

    Trust me I've been lurking on here for a while. But that's the kind of info I need. I don't want to be almost finished and realized I should have done something different.
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