Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Kabanosy with cheese?
Has anyone tried making Kabanos with cheese? Thinking about trying this tonight. Comments and advise appreciated. -
MES 30 running hot....very hot
I noticed my smoked sausage was cooking, not smoking. I set the temp on the MES at 165*. I set 2 probes in the smoker. 1 on the left, 1 on the right on the middle rack. The smoker was already at smoking temp because I just pulled the kielbasa. The MES was saying 165* and the 2 thermometers were...- captainf3
- Thread
- Replies: 3
- Forum: Electric Smokers
-
Tough casings on smoked kielbasa
Smoked some kielbasa for the first time yesterday. Started them at 120* until casings were dry. Bumped the temp up 10* every hour until the chamber temp was 170*. Pulled the kielbasa out when I.T. hit 152*. Cold water bath then hung to bloom for 2 hours. Casings are very tough. Very dry and... -
Hello from Northeastern PA
Hi everyone. My name is Tom. I'm a retired Firefighter and have been smoking for quite a few years now. I have been checking this site out for a few months now and I figured it was time to say hello. I have an MES30 that I just love. This is such a great site.
