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https://en.wikipedia.org/wiki/Montreal-style_smoked_meat

How low can u set the digital control and still get smoke from dry wood chips?

I'm confused about this, When hot smoking cured sausage, Is it cooking to be eaten when taken out at 160F or is removing it at that temperature mean it will still require further cooking later? So if I want to cook it to the highest temperature, with out rendering the sausage, when should it be...

Closing Remarks; As I cut up the pork butt I noted that, this particular PB was heavily fatted compared to last one. With adding the pork fat addition the texture is in the range of bologna. I'm thinking about switching to pork shoulder which typically has little fat and then add pork fat as...

This one is amazing and I'm still using it, converted gas kitchen stove to charcoal.  To left is my 19" Weber with cut down and resized spacer from a 55 gallon barrel. Can make mega chicken wings in it! The one I have no more, I cooked a 165 pound whole hog (in four chunks).

Update: After the trial run I went into my man cave to ponder. It's Friday and we are looking at 4 inches of snow here in the Carolina's tomorrow. So for now I'm not focused on the Amazn. Stopped by the grocery to purchase more Pork butt and fat back to make another batch of andouille.  Going by...

According to Masterbuilt website; https://masterbuilt.com/product/20078715-30-digital-electric-smoker-3/ "You may use dry or pre-soaked wood chips in your smoker. Dry chips will burn faster and produce more intense smoke. Chips pre-soaked in water (for approximately 30 minutes) will burn slower...

Can someone let me know the dimensions of the tube A-Maze-N, in particular the Length OD and Diameter at ends OD, of 12 and 6 inchers please?

I've never used a Stuffer. I cube the meat and fat, mix liquid with dry seasoning, mix all well, set in fridge an hour, then grind and stuff at same time. Why would a home sausage maker need a suffer?

Wacky temperature spread on my new masterbuilt 30" (no window, digital) Same regardless of set point but I started at 155F, 12:30-158F, 12:33-180F, 12:48-174F, 1:50-162F, 2:04-149F, 2:40-145F, 2:47-162F, can't say what happened in between all these, I checked as I could. I sent MB an email...

Bought an a-maze-n 4x6, a bag of new pellets and a bernzomatic butane torch, pellets light quick, blow out flame after 1 minute, close door on masterbilt 30 inch with door cracked 1/8 inch and vent wide open, pellets smoke and burn all the way to end of a row then goes out, won't make the turn...

The only reliable source of pork fat is salted fat back.  I found a package that showed a salt per serving of 110 grams. The least that I could find.  I'm looking for some advice on using it from anyone using it also. My guess is that after rinsing off all external salt that I might not need to...

Planning tonight for doing a first time cold smoke, Andouille. The next 4 days we are looking at night time temps 27 to 47F and day time temps of 51 to 58F. My recipe does use pink salt. I have a 36 inch Masterbuilt. I'm making the sausage Saturday afternoon and will hang the sausage to dry...

Anyone investigated inside temp of MB30 when using just the A-Maze-N inside?  What was outside temperature?

Poll; where do you set your vent opening to?

OMG! I have a brain storm! I have the 30" Masterbuilt w/digital control. I have an A-Maze-N 5x8 on the way. I read about the mailbox mod.  I also have a kitchen gas stove that I bought for $15 which I converted to run off briquettes.  Double walled and insulated, impervious to wind and rain. I...

I think I'm disappointed and didn't research the MasterBuild smoker I bought. I assumed that it would go low enough to actually perform smoking at less then 150F.  I really wanted something that would be great at making solid cured smoked sausage. That being said, I got it, I used it, it can't...

I saw this on a show today, for twice ground sausage, after first grind, push out ground sausage onto a cookie sheet about one inch and half thick, then punch down a line to create 1.5 inch strips, put pan and sausage in freezer about thirty minutes until just partially froze, then separate a...

I don't know if the smoker can safely make andulille sausage, i have all ingredients including pink salt, I want to cook several days to reduce moisture content as well as apply smoke. Just recently took possession of a Master built 30 inch no windows. Is there anyone here doing the same thing...

What is this thing!? A hot smoker a cold smoker? Nothing I've found from two good sources indicates it's either. What is in severely missing is what to do with the temp range, what; 180F to 275F.  Four recipes in the book and all use 225F...