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  1. sbroom

    Summer sausage questions

    i pulled it and it came out great just seemed like a long time
  2. sbroom

    Summer sausage questions

    to be clearer on my post.  It is now 145 in the afternoon
  3. sbroom

    Summer sausage questions

    I have a mes 40.  I made a batch of summer sausage last night and put it in the smoker at 120 for two hours and them raised it up to 160 for two hours then 175.  This was at 8;00 last night.  It is now 145 and the meat is just now hit 160.  The sausage is in casings and I did use smoke.  Does...
    • sbroom
    • Thread
    • Replies: 7
    • Forum: Pork
  4. sbroom

    I have a hard time keeping my AMNS lit

    thanks everybody. I will keep you posted
  5. sbroom

    I have a hard time keeping my AMNS lit

    it is the AMNPS
  6. sbroom

    I have a hard time keeping my AMNS lit

    It burns great outside the smoker
  7. sbroom

    I have a hard time keeping my AMNS lit

    I am smoking at 225.  I am using the pellets that I bought with the AMNS.  The outside temp is 78 degrees.  Now I put the thing in the bottom with a foil hood over it so nothing will drip on it.  Is not near the heating element.  I have also put a coffee can on top of my vent to create more...
  8. sbroom

    I have a hard time keeping my AMNS lit

    I have a hard time keeping my AMNS lit.  I start it by lighting it with a torch.  I let it burn for a little bit and then it starts smoking good.  I then put it in my MES 40 and it always goes out.  Any ideas.
  9. sbroom

    Brisket charring

    Thanks everyone for your input.  I am really doubting the temp controller on this smoker.  I am going to go buy another one. 
  10. sbroom

    Brisket charring

    I used a dry rub and cooked it until it was 180.  I used Hickory and and pecan wood chips for about 12 hours at 220 degrees.  Like I said it came out ok and it did not have much of a smoke ring.  It was dark brown in color almost like a steak.    When I smoke one on my big fire box pit it comes...
  11. sbroom

    Brisket charring

    I just bought a 40" Masterbuilt smoker.  I did my first brisket and it came out all right.  It did not have the dark charring like I get on my big pit.  Can any one help with suggestions
  12. sbroom

    Anyone use wood pellets in their MES?

    where do you get an amns
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