Toggle sidebar

Search results

  • 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.
  1. cstallings

    MES 30 temp issue and probe issue

    I just bought a new MES 30 and I'm not sure I like it.  The temp on the MES is 15-25 degrees lower than my MAV 732.  My Mav 732 is calibrated and reads pretty accurate...within a degree or two.  Also I can't seem to hold a steady temperature.  I realize there will be swings in the temp, but it...
  2. cstallings

    These sausages take a LOOOONG Time

    Didn't start at 118. 118 was after I dried for close to 1.5 hours.
  3. cstallings

    These sausages take a LOOOONG Time

    Venison summer sausage. IT temp to 147....this is a slow process. Getting sleepy!:grilling_smilie:
  4. cstallings

    Do you adjust meat probes during the smoking process

    Thanks. Looks like I need another gadget. These last 8 to 10 degrees are killing me...
  5. cstallings

    Do you adjust meat probes during the smoking process

    Just curious. The temp on my Mav 732 meat probe has not gone up in a while, but I realize that happens when you start closing the gap between the meat temp and smoker temp
  6. cstallings

    These sausages take a LOOOONG Time

    At 2:40 PM the IT temp was 118 3:40 - 126 4:40 - 131 5:40 - 135 6:40 - 136 7:40 - 138 I guess this is normal?  Temp is currently set at 160, but it goes up to 175-177 each time the heating element kicks in then back down to 160.  It was a slightly lower range earlier today.  This is my...
  7. cstallings

    MES 30 and Mav 732 temp variance??

    Prob is on the left side wall
  8. cstallings

    MES 30 and Mav 732 temp variance??

    The MES is off pretty bad, but I guess that is ok.  I have the MES set at 145.  When the heating element kicks on the Mav shows 160 and it eventualy the mav moves to 175, 176ish.  The Mav drops down to 160 and then the heating element kicks in again and it works back up to the mid 170s.  At...
  9. cstallings

    wood chips in MES 30 - How quick do you use a tray

    Thanks for the input.  I'll look into the AMNPS.
  10. cstallings

    wood chips in MES 30 - How quick do you use a tray

    I only added one cup of chips.  I'm not sure what tray I have as I just bought the MES 30, but it is the older one without the window.  I believe it has a second shield on the tray.  I thought it was strange last night when I looked at it.  Seems like it has more to heat up.   It's also in the...
  11. cstallings

    wood chips in MES 30 - How quick do you use a tray

    Smoking sausage in my MES 30 right now.  I put in a tray of Hickory chips over an hour ago and I have not used much of it at all.  How quickly can you expect to burn through it at 150 -160 degrees?  I seasoned it last night and they didn't last over 30 minutes, but that was at 275 degrees. Thanks
  12. cstallings

    MES 30 and Mav 732 temp variance??

    I got the temps to stabilize pretty close, but I have the door open a few inches.  Sitting at 120 right now for the dry.  Maybe I had a fluke in the startup, but seems to be doing ok now.  We will see what happens when I close the door and crank up the heat.  
  13. cstallings

    MES 30 and Mav 732 temp variance??

    where is the probe in the MES 30? Is it sticking out of the back wall?
  14. cstallings

    MES 30 and Mav 732 temp variance??

    It may have something to do with it being in the sun and at such low temps.  Now they are in the 5-10 degree variance with the door open and no heating element on.  This may be harder than I thought...
  15. cstallings

    MES 30 and Mav 732 temp variance??

    Its clipped into the side rack slide...second from the bottom.  I opened the door a little and got the temps with 15 degrees...
  16. cstallings

    MES 30 and Mav 732 temp variance??

    Currently smoking sausage in my MES 30 with Mav 732s.  First time to use both.  Temp variance is huge.  MES says 120 and Mav says 180.  I'm just trying to dry right now.  Is this variance normal.  Tested the probes last night and they seemed good.  214 at boiling and room temp was very close...
  17. cstallings

    ECA

    Thanks for all the responses.  I cured it and mixed the spices last night. The wife's KA mixer worked better than I thought it would, although I had to use a larger bowl than what came with the mixer.  It's sitting in the fridge right now and I will probably stuff it tonight and smoke it...
  18. cstallings

    ECA

    Thanks for the information
  19. cstallings

    ECA

    No cure in this mix...I'm using Morton TC.  120 to dry it for an hour then I'll smoke at 140 for a few hours and gradually turn it up but no higher than about 170 until IT 152 or slightly higher.  I'm trying my luck out with Venison Sausage with some high temp cheese.
  20. ECA

    ECA

Top Bottom
Back
Clicky