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Mine started cutting off randomly as well. Turned out to be the high heat thermal protector, or what ever it's called. The sensor in the cabinet that turns off the element if it detects too much heat. When it goes bad, it turns off the element even if the cabinet is not overheated. I ran a wire...

Mix of cream cheese, grated Queso Fresco cheese, and seasoning rub. Add brisket pieces if I have any.

I had the same issue with my MES40. Turned out to be the overheat sensor went bad and would cut the power to the element. Rewired to by pass it and all works ok now.

Same here, I was worried about the bad reviews. Ended up getting a Cosori brand fryer.

Does the mix have citric acid in it? That will give a tang like a Slim-Jim.

I've pretty much decided to get the Cosori 5.8 bottom tray cooker. Good reviews and 2 year warranty. Decided I don't really need a rotisserie as I do chickens in my smoker.

Bumping this for any additional suggestions. Looking to get one for my wife this Christmas. What's better, the Emeril oven style or the bottom tray style? Emeril 360 scores low on Amazon.

Get a vertical gear driven, like from LEM.

Cure added properly. Was cooking at 165 deg and had been at that temp for several hours. Don't know the sausage IT as I don't check that early as it was not close to being done per usual time period it takes.

No as SS takes so long I don't bother with having a probe in all the time.

Had a batch of summer sausage in the electric smoker for about 10 hours when the power went out. Power was out for 8 hours and the smoker temp got down to 61 degrees. Is it safe to keep cooking or is the batch ruined. Normal for me is for a batch of SS to take around 24 hours.

If you're going to make Texas sausage, you gotta use Texas beer!

If you're making summer sausage, or similar, and adding ECA, you cannot grind and stuff at the same time. ECA cannot be put thru a grinder or the batch will be ruined.

I recently got a Gen1 MES40 and was having the same problem as the OP. I could tell the temperature was not right so I purchased a Maverick and sure enough, with the control set on 275, the best I could do on the second shelf was 245. Did some pondering and experimenting and came to the same...

I usually use 1/2 cup per 5 pounds. A commercial operation will use a higher ratio because its a cheap filler. I use enough to retain moisture.

For small batches, a LEM #8 will do fine. I have the big bite version but they do make a cheaper #8 grinder. Like others have said, it will grind venison and pork butt as fast as you can feed it in.

I ordered, and have received, several types of pellets to use in my MES 40. Unfortunately, my AMNPS is wrapped as a gift at my mother-in-laws . Will the pellets work ok in the MES's chip holder?

Cabela's has their 20 pound meat mixer on sale for $90 delivered plus local tax. That's $60 off and its the same as the LEM model.