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  1. jwsailor

    New batch of andouille.

    Coacher I have been buying Andouille from Jacobs in LaPlace, Louisiana for over thirty years. I am pretty sure they use beef middle casings. I was raised in that area, living in Mississippi now. I was at Jacobs about two weeks ago and bought some andouille. Tried to make some last week. It came...
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    finished product2.jpg

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  3. jwsailor

    Another load of andouille with small changes.. with Q-View. Money shot finally.

    what type of casing did you use
  4. jwsailor

    Basic Pulled Pork Smoke

    wow, I just read 13 pages of very usefull info. Going to try a Boston Butt this weekend in my MES which is new to me after years of the CharGriller with an offset firbox. But I am looking forward to a thermostat that I can set and forget. I will post next week with the results. Thanks very much...
  5. jwsailor

    MES 40 hanging sausage

    I checked with the people at Masterbuilt and was told that the retro kit was just for the MES30. They did tell me that I should not preheat the smoker before adding meat or chips in order to get a longer burn time on the heating element. They said that the smoker works best at 180 degrees or...
  6. jwsailor

    First brisket for the Super Bowl

    After six and a half hours MES neat probe read 162. Checked with my old probe read 166, so I pulled them out wrapped them in foil and put them back on,. It was 11:30pm. When a woke up next morning at 5:00am the MES probe read 210 so I took them out, wrapped them with more foil, towels and placed...
  7. jwsailor

    First brisket for the Super Bowl

    Man, am I glad I found this site. I seperated my brisket just like the pictures showed. I have had them in the smoker about four and a half hours, they look so good and smell even better, internal temp is up to 157 already. I plan on wraping them at 165 and let them go. I may be ready a little...
  8. jwsailor

    Smoke Daddy or A-Maze-N smoker???

    Yes it was looking a little one sided, so I ordered one, wish I had it now, I have 13 pounds of brisket in the smoker now.
  9. jwsailor

    Smoke Daddy or A-Maze-N smoker???

    Well I just ordered my A-Maze-N and five pounds of pecan. Now if I could just convert my pile of pecan to sawdust, since I don't think I will be using my Char Grill offset as often.
  10. jwsailor

    MES 40 hanging sausage

    ok, finished with my first smoked sausage and andouille. They look good, have them cooling now, can't wait to try them. Thanks to everyone for the help.  I ordered my A-Maze-N and five pounds of pecan. I have a stack of pecan wood that I use in my Char Griller offset wish there was an easy way...
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    finished product2.jpg

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  12. finished product.jpg

    finished product.jpg

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  13. jwsailor

    MES 40 hanging sausage

    well six hours later and they are looking good, but it has been a struggle to produce enough smoke at 150deg. Going to order an A-Maze-N  today.
  14. jwsailor

    MES 40 hanging sausage

    Well, I started the smoker at 5:30 this morning it was up to 140degrees by 5:50 and I put the sausage in. Outside air temp 34degrees and 100% humidity(light fog) Chips did not seem to be making any smoke so I turned it up to 150deg and added some oak saw dust(from making the rack). Saw dust...
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    smoking sausage.jpg

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  16. jwsailor

    Smoke Daddy or A-Maze-N smoker???

    I am thinking I want more smoke and something that will take less filling of the chip box on my MES40. For low temps like smoking sausage I would like more smoke and for the long smokes(ie brisket) something that will not require adding more chips every 45 minutes. I have been reading about cold...
  17. jwsailor

    MES 40 hanging sausage

    well I built a rach from oak  using Baboy's picture and have my sausage drying tonight. I will begin smoking in the morning. Thanks again everyone, oh yes and here is a picture of the rack.
  18. sausage rack.jpg

    sausage rack.jpg

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  19. jwsailor

    smoking brisket flat with...pork fat?

    bacon works for other things, I have used bacon on whole chickens that I have deboned and stuffed with crawfish rice dressing. keeps it moist and adds a little flavor
  20. jwsailor

    MES 40 hanging sausage

    wow, that is a nice rack Baboy. I looked for stainless steel rods but could not find any other than threaded rod. I have some 1/2 inch wood dowels now I will have to make a notched rack for them. Too much blowing rain to smoke today will have to let sausage hang in fridge until Saturday morning...
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