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Opinion Poll: What percent is Prep versus Smoker?
Isn't there an important third factor--the characteristics of the meat itself? If prep and smoking are the same, will you get the same results whether it's heritage breed pork or supermarket quality, for example?- Lorenzoid
- Post #6
- Forum: Wood Smokers
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Chaudin, also known as ponce
Tried in vain to find one to try when I was in Cajun country. I guess it’s one of those things you have to make yourself. Now I know how! Thanks. -
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Plan for smoking/cooking with new setup - MES 35 and A-Maze-N
Does MES not sell smokesticks for hanging sausages as an accessory? I’m looking at acquiring an MES myself and, like you, would need smokesticks. -
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smoker recommendation for low-temp sausage smoking?
Thanks, everyone! Great ideas. The pellet mazes haven't sounded like the best solution ... until now that you tell me of the "mailbox mod." I saw that mentioned in another thread but I didn't search for a pic/description. That is brilliant. Yes, it seems to me that the key to convenient... -
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smoker recommendation for low-temp sausage smoking?
New to the forum here! So please excuse me if I posted this in the wrong place. I have been making fresh, unsmoked sausage for more than 20 years, and I think I'd finally like to get a smoker. I MAY hot-smoke some, but my main goal is to poach and then cold-smoke. I have done a lot of...
