Even cooking on hanging sausage in MES

[Reginald]

Hey guys. I have a MES 30 cabinet that I modified with an Inkbird PID and different burner and use the mailbox mod for smoke. The only issue I am having is the when hanging summer sausage or snack sticks the bottom (closer to burner) is cooking faster than the top. I tried a fan to even out temps but on the first run my summer sausage came out with a dry outer edge that I’ve never had before. Does anyone with a similar setup have a solution for either issue? A slower fan? I don’t normally use a water pan but may try. Or just rotate the sausages. Thanks

 

[mike243]

I use the step method and normally don’t have issues unless I get happy with the temps trying to hurry,

 

[smokerjim]

I would use the water pan without any liquids, I usually just line mine with tinfoil for easy clean up, if that doesn't work like you mentioned try rotating.

 

[indaswamp]

You can also use a thermal heat sink like sand in the water pan to absorb the heat and even out the temps...

 

[PolishDeli]

I had this same problems with kabanosy since they are very long. I tried rotating, but it was a pain.

Hang the sausages higher, and make the links shorter. Whats your cook temp? You may be able to lower it some.

Putting a water/drip pan on the lowest rack will help diffuse the radiation too. If it's shiny stainless, put something like lava rocks in. If you put water into the pan, no need for the rocks.

 

[indaswamp]

How many pounds of sausages did you put in the MES30? Way back when I had a MES30, the most I could smoke at one time was 12.5# of sausages. Any more than that and it is too much thermal mass for the smoker.

 

[chopsaw]

Mines gutted . I add angles at the top of the smoker , so I can hang longer chubs ( 20 " ) and also get them up higher .

My opinion , 10 pounds max in an MES 30 .
I don't do large batches . Normally a couple chubs that weigh around 5 pounds combined .
I have the room to hang off to the one side .

 

[Winterrider]

Don't know how much you were smoking at a time but could just lay them on the rack so they aren't hanging as low.

 

[Reginald]

You can also use a thermal heat sink like sand in the water pan to absorb the heat and even out the temps...

I like the heat sink idea. I have burner shielded to deflect the heat and keep grease off it but heat sink may work better

 

[Reginald]

I had this same problems with kabanosy since they are very long. I tried rotating, but it was a pain.

Hang the sausages higher, and make the links shorter. Whats your cook temp? You may be able to lower it some.

Putting a water/drip pan on the lowest rack will help diffuse the radiation too. If it's shiny stainless, put something like lava rocks in. If you put water into the pan, no need for the rocks.

I do the step method. Never over 170. May just have to shorten my chubs and make a couple more.

 

[Reginald]

Mines gutted . I add angles at the top of the smoker , so I can hang longer chubs ( 20 " ) and also get them up higher .

My opinion , 10 pounds max in an MES 30 .
I don't do large batches . Normally a couple chubs that weigh around 5 pounds combined .
I have the room to hang off to the one side .
View attachment 733137

I normally do 10-12 lb batches. I did the same thing. Added angle to the top and move one shelf to the top and hang from it.

 

[Reginald]

How many pounds of sausages did you put in the MES30? Way back when I had a MES30, the most I could smoke at one time was 12.5# of sausages. Any more than that and it is too much thermal mass for the smoker.

10-12 lb batches

 

[chopsaw]

Added angle to the top and move one shelf to the top and hang from it.

That works good , but I found out to make sure you take that shelf out , or clean it before the next smoke . Especially if you put something on a lower rack . Drips on the food .
I made this to match the inside of my MES 30 .
That way I can hang the chubs to warm up at room temp .

Those are the actual smoke rods I use in the smoker , so I just lift the rod out and take it to
the smoker and hang it .
Same when It's done . Bring the rod in and rehang on the rack .

 

[Reginald]

Thanks for the replies. I’ve been toying with building a bigger smoker. Just need ti decide on size and heating element to get the best temp control.

 

[Reginald]

That works good , but I found out to make sure you take that shelf out , or clean it before the next smoke . Especially if you put something on a lower rack . Drips on the food .
I made this to match the inside of my MES 30 .
That way I can hang the chubs to warm up at room temp .
View attachment 733165
Those are the actual smoke rods I use in the smoker , so I just lift the rod out and take it to
the smoker and hang it .
Same when It's done . Bring the rod in and rehang on the rack .

View attachment 733166

I like it.

 

[voyager 663rd]

I like the heat sink idea. I have burner shielded to deflect the heat and keep grease off it but heat sink may work better

OR use a suitably sized terra cotta saucer like you put under flower pots. I do for all my smokes--line it with alum foil. Collects most of the drips as I have to double / fold it to cover the top of the bowl.