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Thanks!!!!

Hey smoknmonkey, I located Hang Fire and the recipe they show is slightly different, did u modify urs. https://www.cooked.com.au/Samantha-Evans/Quadrille-Publishing/The-Hang-Fire-Cookbook/Meat/Andouille-sausage-recipe

Your right, i get all these mod ideas and go crazy, I'm going to try to make it to buy a mail box and tube after work today.

Lots of good ideas!

I was wondering myself if an amazn tube could be used to replace the MB chip tube, i was looking at doing that. Remove the mes tube and fasten amazn tube to handle.

If they were nice at masterbuilt, they'd install a small burner under the chip pan.  Anyone prelight chips before dropping into pan? As in, torch the chips while in the insertion tube? When it warms up outside I'll try it.  I'm wondering if the chips are self smoldering once they get to a...

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

I seen many posting all over the internet basically using all the variables I've seen in this post, found an amazing range of what is considered safe finishing temps in various countries, it boggles the mind!  First and foremost to me is fresh meat, clean work surfaces and tools, keep it all...

I just pulled some out the mes using using this recipe and taste is fantastic!

Doing another batch right now, cooker is running good, not getting the smoke I want by running at 170, but should be enough, internal is 151, got my cold water ready. Gotta stay patient! Get smoke leather work gloves might help those hands.

Yep, he said it all for sure.

A later post quotes 155-165, I'll split the difference at 155F! LOL!

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...

Gotcha!

I agree with the four hour, the preColdsmoke will be 30 minutes tops than into freezer to tighten it up, than cube the meat, mix in the cubed fat and spices/water than into Grinder to grind and stuff, then air dry in garage at 30F, then into hot smoker to smoke and cook! I thought cure 2 was for...

Most articles I've read about curing say that the reason for cure 1 is that they meat will be cold smoked as long as it takes to remove moisture, reduce moisture up to 30%. The removal of water is one of the most important components of curing which creates an environment that makes it difficult...

The meat I'm going to presmoke will be thick slices or thick strips, than I after presmoke processed normally for coarse grind.

Been leaving briskets and spareribs out overnight for decades so that meat is at room temp. You know how something cold grabs and condenses water, that's how air conditioning works. I wrap cold meat in towels so that the surface doesn't become warmer the inside, allows a gradual and equal warm...

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...