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Hey Everyone, I made up 15lbs. of Hungarian Smoked Paprika Sausage from Rytek Kutas book. The fry test was so good that I ended up doing 5lbs. cooked in a pan with a little red wine. I'll put the rest in the smoker in the morning. Hey a change is as good as a vacation. Sorry about not having...

Just a quick note to everyone. My Maverick thermometer probe gave up the ghost after only three or for uses. Even though the warranty had expired Todd sent me out a replacement at no charge and could not have been nicer about it. Just thought that you all should know. Thanks Todd. 

Hi everyone, my MES40 died before the internal temp of my sausage hit 150 so finished it off in the oven. My question is, can I put it back in the cabinet with the AMNPS for a while to get the smoke flavor? Thanks in advance. 

"Morning everyone, The local supermarket has Pork Picnic Roasts on sale for $1.00 a pound. I've only used Pork Butt for sausage before and was wondering how the Picnic Roasts work out. Thanks in advance. 

Hey Guys, this is the first time I am using my MES40. It is also the first time to smoke sausage. I will be using the racks because I haven't gotten rods to hang the links from. Any reason not to do it this way. Also do I need to put water in the pan? I will be using a AMPS fo smoke. Thanks a lot.

Hey All, I just put my new MES40 together and am ready to do the "Pre-Season". It says to use wood chips but I only have pellets on hand. Any reason why they won't work or do I need to head to the store? I have a AMNPS so I won't be using the MES40 for anything but heating. Thanks.

Hey everyone, I have a 19# turkey and plan to make sausage out of the entire bird. My question is, do I grind up the skin and fat with it or just the fat? Also, will the turkey fat be enough or do I need to add more? Thanks in advance!