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  1. donaltman3

    Another go at andouille

    Alright guys figured I’d let you know about this weekends project. Talked to the people at A.C Legg’s and their customer support is great. They sent me a bag of old plantation smoked andouille #163 to try. Right off the bat I noticed the difference in smell and color from their “Cajun blend”...
  2. donaltman3

    Anyone use AC Leggs fresh Cajun Sausage spice?

    Have anyone of you guys used AC Legg’s “Fresh Cajun Sausage Seasoning?” It is their mix #110. I’m doing a third of a batch (just shy of 9 pounds.) I did 50% venison 50% Pork shoulder. Hoping for an andouille flavor. I immediately smelled something different when I opened the...
  3. donaltman3

    I done messed up about 19 pounds of summer sausage. Any ideas what to do with it?

    Long story short... I had roughly 19 pounds of ground meat for summer sausage... had a spice kit for 25 pounds... didn't think much about it in a hurry I dumped it all in..... smoked it, came out perfect looking. Pulled it out a day later to package and decided to sample... smells awesome but...
  4. donaltman3

    Got to hot, need advice

    Welp i put 12 blocks of cheese on as I have done in the past, but something was different. I used a smoke tube in my mes that was not plugged in. It must have got too much air and the chips must have ignited and heat climbed. One row farther away from the tube didn’t melt but was done...
  5. donaltman3

    Does anyone use the MES cold smoker attachment?

    I know most people here are using the amazing tube or trays with their MES smokers. I am not loving the idea of another fuel type and having to use pellets. I produce a lot of my own wood shavings from my own trees. I have peach,pecan, oak and pear. I am interested in doing cheeses. Currently...
  6. donaltman3

    Found a sale on brisket now what !?!

    Hey gang. I have a 40 mes smoker and have been wanting a brisket. I see them on bbq challenge shows but have never been able to cook one. After seeing them locally for 11 -12 bucks a pound I pretty much wrote off ever cooking one for myself. However I found a couple of them while out of...
  7. donaltman3

    New MES 140b smoker, got a few questions

    Hey all. My old MES 30 first gen smoker has seen better days, although it still cooks fine. My wife wanted to get me something for Christmas, so I asked for a 40 instead of the 30 that I had. (I like to do summer sausage, and it was hard doing 8-10 of them in the 30.) My 30 had a window...
  8. donaltman3

    MES 30. Temp issues

    Hey gang, can someome help me determin if my issues might be an easy repair or something I just make due with? I have a MES gen2 I’ve had it a few years. Originally all the temps seemed to be accurate but the remote never worked. I was sent a new one and it too did not work with the smoker...
  9. donaltman3

    Need some help w/Bone-in pork loin

    I am going to be traveling to see some family over the up coming holiday weekend. I would like to bring a frenched bone in pork loin with us to eat a day or two after Thanksgiving. I went ahead and purchased one on sale. It is around 8 pounds. I have it in the freezer. I'd like to smoke...
  10. donaltman3

    MES30 add on suggestions

    Hey all, I have a MES30 and enjoy cold smoking. i like to do cold smoke salmon and mullet. My smoker is about a yesr old and workd great I absolutely love it. However I've discovered lile many of you it is limited on low temp smokes. The two options I'd like compared are the Masterbuilt...
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