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  1. thebig1

    Hanging Sausage/Snack Sticks for Smoking

    Tom, I’m actually confused now. Not sure what happened. I had to remove and rearrange them in 3 different batches. The ones on the top shelf were done around the 8-9 hour mark. The ones hanging were still around 135ish. I put as many as I could fit on the top shelf after removing the finished...
  2. thebig1

    Hanging Sausage/Snack Sticks for Smoking

    Scott, I too really like that one. I want it high in the smoker too for more room as my stack is on the top.
  3. thebig1

    Hanging Sausage/Snack Sticks for Smoking

    Thank you PC, that’s a great thread. I really like that idea.
  4. thebig1

    Hanging Sausage/Snack Sticks for Smoking

    Good evening everyone, I made my first batch of snack sticks this weekend. It was a lot of fun and amazing at how truly easy it is. Now I’m mad that I haven’t done it a long time ago and I’m also wanting to make absolutely every type of sausage I can find. The only problem that I ran into was...
  5. thebig1

    Kielbasa Smoked 6/3/18

    Richie, I’m sorry to keep bothering you. 1. So you used just a 5lb pack of ground pork? If you ground your own, what did you use or what was the fat mixture? 2. Start smoking at 130, do you raise the temp 10 degrees every half hour? 3. At what temperature do you stop raising the temperature...
  6. thebig1

    Kielbasa Smoked 6/3/18

    Maybe one thing that I need to understand is the difference between sausage and kielbasa. I’ll Google that. So you think that I can just use a kielbasa recipe and then add the hot pepper cheese to it? As for the peppers, I won’t be adding any because the cheese is a very good HOT cheese.
  7. thebig1

    Kielbasa Smoked 6/3/18

    Richie, I’ve been searching the site for a good kielbasa recipe. My family wants me to try a batch. We always buy the jalapeño cheese kielbasa and they want me to try a batch of homemade. I was wondering if you might help me out as far as a recipe, directions, etc...? I saw the recipe that you...
  8. thebig1

    Snack Stick/Casing Question

    Today was a bust. Tried to stuff with my Kitchenaid stuffer attachment. It was less than impressive. So I put the meat in the freezer, ordered a Lem 5lb manual stuffer, and will do it next weekend.
  9. thebig1

    Snack Stick/Casing Question

    Thank you very much guys. Tom, thank you for providing the link, that was some great information.
  10. thebig1

    Snack Stick/Casing Question

    It’s my first time attempting to smoke snack sticks so I’m just going super basic before getting fancy like all of you. I bought a pack of Lem’s Backwoods and just mixed up the meat and seasoning/cure to sit overnight. I noticed that the casings are dry. I’m assuming that I need to soak them...
  11. thebig1

    What Is It? (Black Tar-like Substance)

    Thanks Rings, I definitely don't want any of that happening
  12. thebig1

    Thermo/Smoker Calibration Question

    Thanks BD, I'll have to do some testing and make sure that the sensor is clean.
  13. thebig1

    What Is It? (Black Tar-like Substance)

    Thanks guys, I appreciate the information.
  14. thebig1

    Thermo/Smoker Calibration Question

    I have an MES 40" BT and a TP20 thermometer . The difference in readings between the two is an exact 20°. The MES is ALWAYS reading exactly 20° hotter. So if my MES is 275°, my TP20 will read 255°. Is there anyway of calibrating the two to read the same, or even close to the same, temperature...
  15. thebig1

    What Is It? (Black Tar-like Substance)

    I built a 4'×4' shed for mine to be stored in. I'll start leaving the door unlatched when not smoking. I haven't before because I've been afraid of attracting ants. I don't use water in my pans either .
  16. thebig1

    What Is It? (Black Tar-like Substance)

    On the inside of my MES 40 I've noticed what appears to be a black tar-like substance. I didn't realize it at first but after it heated up I grabbed a razor blade to clean my window and it immediately became clear. Plus last week while smoking some mac and cheese on the top shelf I had noticed...
  17. thebig1

    Hi Larry, yes it's a MES 40 that I smoked the Cooper in.

    Hi Larry, yes it's a MES 40 that I smoked the Cooper in.
    • thebig1
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  18. thebig1

    New Smoker Shed Finished

    Thanks Bear. I'll be down in Allentown on Monday for an appointment. What's for lunch?
  19. thebig1

    New Smoker Shed Finished

    Oh dang, I love that idea!!!!!!!!!
  20. thebig1

    New Smoker Shed Finished

    Thank you Dave
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