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Anyone have experience with Masterbuilts new smoker? I’m thinking of up grading my MES 30.

Thanks for the responses! We're going to add cure and low temp (100F) smoke the first batch.

We will be using hog casings. The plan would be to fully cook the sausage before eating. Question is: Does the cure affect the cheese and Jalapenos is any way (positive, negative or neutral)? We like prague powder in the German, all pork, low temp smoke sausage we make.

We (my son and I) want to try making Jalapeño Cheese pork sausage. We have found a number of recipes that look good. What is your opinion about using Prague powder with cheese and Jalapenos? What about smoking this sausage? We are veteran sausage makers and understand why Prague powder is...

My family has been making and smoking German sausage for generations. I have an old fashioned wood fired smoker in my back yard that can smoke 300+ pounds of sausage at one time. I recently purchased a MES 30 and have been playing with it. I have made two batches of belly bacon and think I...