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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...