? about sausage in MES 30 or 40

[tjrr]

Hi, all,

For stick-style sausages, how long a sausage can you hang in the MES 30 without it getting too close to the bottom? In the MES 40?

Thanks,

 

[tallbm]

Hi there and welcome!

I have hung rope/link sausage in my MES 40 that were a max of about 22 inches.
Now understand that I built a little sausage hanging rack that allows me to start higher than the top smoker rack position.

I place a smoker rack at the lowest position and my sausages at 22 inches hang over it. I did this purposely in case the casings broke and the sausages fell, the bottom rack would catch them rather then them falling and getting on the burner area or below.

I hope this info helps :)

 

[Braz]

...Now understand that I built a little sausage hanging rack that allows me to start higher than the top smoker rack position.

I'd like to see a picture of that rack if you have one.

 

[tjrr]

Thanks, Tallbm. I was thinking about picking up a cheap MES30 but it sounds like the sausage capacity there would be pretty short if the 40 is only 22". And the 40's are quite a bit more expensive.

At 22" do you have any trouble with the bottom ends of the sausage getting overcooked compared to the rest?

 

[tallbm]

I'd like to see a picture of that rack if you have one.

I don't have pics of my own rack but what I did was copy one like this but with thinner dowels:

Thanks, Tallbm. I was thinking about picking up a cheap MES30 but it sounds like the sausage capacity there would be pretty short if the 40 is only 22". And the 40's are quite a bit more expensive.

At 22" do you have any trouble with the bottom ends of the sausage getting overcooked compared to the rest?

Yeah capacity would be much smaller with the 30" which is a common complaint about it anyhow. If you can't do a 12 pound brisket in the smoker on one rack then that is a little too small for me.

In an MES 30 you would be better off laying sausage on the racks or getting additional racks that sit on the MES smoker racks to give yourself more layers.

I didn't have any issue with the lower sausages finishing up way before the higher ones.
Since I do mostly wild game sausages (lots of wild pork) I am sure to take those sausages to 160-165F IT to ensure parasites are killed so I know that a temp difference between 165F to 153F is not going to hurt anything.

That experience lets me know I have quite a bit of wiggle room to know that the bottom sausages will be fine even if the top ones are lagging behind.

Here are my pork franks I did this past year from farm raised pork (didn't shoot a hog this year). I was able to hang about 15 pounds or so in one go doing triple link ropes. The ones below are cut up and blooming because I don't have a blooming rack to hang the ropes lol

DSC_8940[1]

• tallbm
• Nov 3, 2017