Recent content by ol smoky

Hi all, I purchase an Auber WSD-1500H-W to control my MES40 and I can’t get it to connect to my network. I followed all the directions, then again and again and again. It just won’t connect. Any tricks to this? Thanks.

It’s a east coast thing. Mainly new jersey.

I just made 10 lbs. I followed this persons recipe to the “t”. Turned out pretty darn good. http://wedlinydomowe.pl/en/viewtopic.php?t=6212

I tried this and it turned out great. I pretty much followed your step by step to the T. I put it in last night and had it for dinner tonight 21 hrs later. The leftover will be sliced up for sandwiches.

for the texture of the meat. At 144 it will be a lot wetter sausage

To me good customer support is one of the most important things a company needs to have. Lem does not have this and for that reason I will never purchase anything electrical or mechanical made by lem again. EVER. I have no experience with this smoker but 60 degrees is unacceptable and in my book...

That’s normal, at least for me. It’s not part of the casing from what I can see from the pics

I take mine to 152. Depends on how dry you want it to be. 152 is the texture I am looking for.

http://smokingmeatforums.com/index.php?threads/final-smoked-salmon-with-recipe-instructions-and-qview.91264/

bearcarver has a detailed post from start to finish on how to smoke salmon and he uses a mes smoker too. Try and search for it or maybe someone will post the link

only one way to find out! Smoke it!

I have the same stuffer but 10lb and love it! I used to struggle making sticks with my lem 5lb using a 3/8 tube. It took one person to crank and their other hand to try and hold it verticle because the force wanted to cock the whole structure of the stuffer over. I don't like stuffing with 2...

You need a slice of humble pie to go along with them

the never ending few degrees

Get a HAKKA. I just got one to replace my lem 5lb. I do a lot of sticks and the Hakka does it with ease compared to the struggles I had with the lem.