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  1. yrrndsmoker

    MES 40 (I think - from Sam's last fall) with Electronics and Remote - Temp Question

    If you set the temp to 275* and hit the "set temp" button it should come up within 5/10 minutes if you keep the door closed. Also 180* in the breast is kinda high, will have dry breasts. I usually take to 160* in the breast and will coast 4-5 degrees up after you take out. Always comes out...
  2. yrrndsmoker

    Welcome The Sausage Maker, Inc. - New SMF Sponsor!!

    I've ordered from them before and was REALLY happy with my order and experience. They seem to be a legit company that cares for their customers. I will continue to order from them in the future. WELCOME SAUSAGE MAKERS!!!!
  3. yrrndsmoker

    Mes--40

    You can add about a 1/4-1/2 cup of chips about every hour or you could just not use the chip loader and get yourself a pellet smoker from A-MAZE-N-SMOKER. Trust me, you wont regret it. You can smoke consistently for 12+ hrs, then you don't have your smoke fluctuating from too much to none. It...
  4. yrrndsmoker

    Hot smoked salmon

    Looks Amazing, was it moist or did it dry kinda like Lox?
  5. yrrndsmoker

    Bar-B-Chef Find,...is it worth it? (Plenty of Pics)

    Links are not working for me.
  6. yrrndsmoker

    Turkey sausage snack sticks

    Thanks, will give it a try!  Your info and help on this site is priceless!
  7. yrrndsmoker

    Turkey sausage snack sticks

    OOps i meant the 116. What ratio of turkey to pork butt would you start off with?
  8. yrrndsmoker

    Turkey sausage snack sticks

    Thanks Rick, going to give it a try and see how it turns out. Probably going to try 50/50 turkey/pork butt and just use my AC Leggs 114 seasoning with some extra jalapeno powder. would using soy protein powder be a good idea to help retain some moisture?
  9. yrrndsmoker

    Turkey sausage snack sticks

    Just wondering if anyone has tried this, and if it is even possible due to samonilla poisoning. Would using cure stop that risk? I have had duck and goose snack sticks but i know that meat can be eaten not fully cooked. Just asking because turkey is readily availible,  healthier, and cheaper...
  10. yrrndsmoker

    MORE Kielbasa and stuff...

    Looks amazing, would love the recipe if you wouldn't mind sharing!
  11. yrrndsmoker

    Stuffer tube deal

    Ordered one from here  last week, shipped already. $12.99 And if you are a new customer you get $5.00 off your order. www.onestopjerkyshop.com
  12. yrrndsmoker

    any sales?

    The LEM 5lb stuffers are out of stock and backorder pretty much everywhere.  I just ended up ordering a Kitchner stuffer (was $99), about 30-40$ cheaper but with plastic gears. 
  13. yrrndsmoker

    Mes 30, first time, ribs, 3-2-1, not done!

    Possibly add a hanging oven thermometer or a maverick that has the smoker temp probe to double check your temps.  My MES 40" runs about 20 degrees cooler than it says it is, so i bump it up to 250 so that im actually running at 225-230. Hope that helps! 
  14. yrrndsmoker

    Happy smoker today. Brisket, Ribs, Beans, and ABT's w qview.

    Appears those spots are from the drippings of the ribs above them from looking at the last picture.  That brisket looks amazing!!
  15. yrrndsmoker

    Lets talk cutting boards

    haha, looks familiar! heres one i built before it was finished.
  16. IMG_0711.jpg

    IMG_0711.jpg

    • yrrndsmoker
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  17. yrrndsmoker

    Whitetail hind quarter ham

    pops-wet-curing-brine
  18. yrrndsmoker

    Spiced pumpkin bread

    I tried it tonight but just substituted the pumpkin with yams......we'll see how it turns out...in the oven now.
  19. yrrndsmoker

    Hello from anther Kansas City boy

    Welcome brother!!!  Get cookin and lets see some Q-veiw!  Lots of good info on this site for sure.  Tell us a little about your experience, what you smoke (food) with, ect..
  20. yrrndsmoker

    Tacos Al Pastor

    Is the pork loin meat?  How did you make your Adobo sauce and how long did you let it soak?  Looks yummy for sure!!!
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