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Maverick ET-733 meat probe problem
I received a new ET-733 for Christmas and have gotten to use it several times so far. One of the probes reads right on, the other probe is reading about 100 degrees high. I have tried changing the batteries, changing the bad probe into the other port hole and it still reads very high. By doing...- ctaylor
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- Replies: 3
- Forum: Meat Thermometers
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Smoking bacon in MES 40 2.5
Hey all, I'm going to be doing a dry cure for a pork belly and had some questions with the smoking process for my smoker that is listed in the subject. I've read where I can do a cold or warm smoke to finish the belly. It sounds like the cold smoke seems to be the best. I do not have the...- ctaylor
- Thread
- Replies: 12
- Forum: Hot Smoked Bacon
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Summer sausage not getting done
Hey everybody, Need some quick advice for the pros please and thanks in advance. I've got about 11 rolls of 2 1/2" x 20" logs in the smoker right now and set on 165. I started at 100 and worked my way up to the 165. It has been at 165 for about 11 hours and only has an internal temp of 145... -
Smoked venison summer sausage with Traeger
Hey all, I'm new to the forum and have several questions for the smokers out there if you don't mind me asking. I'm going to make some sausage this weekend and found the recipe on this forum. Most everything I have researched says to start the smoking process at 100 to let the casings dry... -
New smoker in KY
Hey all. Gonna try to do some smoking this weekend after thanksgiving. I have a Traeger that my buddy let me borrow. I am new to this but would like to try some summer sausage. Anyways, I'll post that in the sausage section of what I'm doing. Thanks everybody.
