How much sausage can you smoke in a MES30?

[worktogthr]

Ok...so as some of you may know I have been tasked to smoke 100 pounds of sausage for a Fleet Week event. We are cooking for 1000 navy both active and veterans so this is just a small part of the meal we will be serving. So this leads to my question. For all you MES users and sausage enthusiasts out there, how much sausage can you fit in an MES30? I think I have done 10 pounds at most and it turned out great. I just don't want to cram too much in there so the links are all touching and they can't be evenly smoked. I have two MES30s to work with and will obviously be smoking over a few days. Looking forward to hearing your personal bests!!!

Thanks,
Chris

 

[SmokinAl]

Are you hanging them or laying them on the racks.

I think you could get a lot more in if you just fill up the racks with sausage.

They will have a few marks from the grates, but after slicing them up, no one will notice.

Al

 

[worktogthr]

Are you hanging them or laying them on the racks.

I think you could get a lot more in if you just fill up the racks with sausage.

They will have a few marks from the grates, but after slicing them up, no one will notice.

Al

I'll be laying them on the racks on q matz so there will be some marks, but like you said, no one will notice when they are sliced and served. I guess I can put them in a loose coil without the rows of links touching so the smoke can circulate around them .

 

[tropics]

http://www.smokingmeatforums.com/t/174140/sausage-jerky-rack-mes40-w-step-by-step

it will hold a lot more then the racks

Richie

 

[tropics]

Chris here 5 lbs. Slim Jims hanging lots of room,I only ueds 2 rods.

Richie

100_4059.JPG

• tropics
• May 5, 2016

 

[worktogthr]

Chris here 5 lbs. Slim Jims hanging lots of room,I only ueds 2 rods.
Richie

100_4059.JPG

• tropics
• May 5, 2016

Thanks Richie! That sausage rack looks like a great idea. Unfortunately when in comes to building or making anything, I am completely inept haha. I'll have to lay them on the grates and deal with the marks

 

[mfreel]

Load up as many racks as you can but don't cram it so full that the heat can't circulate.  I have to do 25#s of pepper sticks in 3 batches, figuring about 6 hours each.  Of course, these are 21mm casings and not real big.  If you have larger sausages, of course you'll have more #s to rotate through.  I think you're looking at a solid 48 hours.

 

[worktogthr]

C

Load up as many racks as you can but don't cram it so full that the heat can't circulate.  I have to do 25#s of pepper sticks in 3 batches, figuring about 6 hours each.  Of course, these are 21mm casings and not real big.  If you have larger sausages, of course you'll have more #s to rotate through.  I think you're looking at a solid 48 hours.

Well, I can conservatively fit ten pounds on the racks with ample space between them so the heat and smoke can circulate. So x 2 smokers = 20 pounds at a time. First batch will need about 5 hours of smoker time because it will be dried in the smoker for an hour and then smoked about 3-4 hours. All batches will be finished in a warm water bath and then hung to bloom. The rest of the batches will be air drying while waiting for the first to come out of the smoker so they will only require 3-4 hours of smoking. I recently learned that I am I will be doing the kielbasa (50 pounds) and a friend will be doing the andouille (50 pounds) both with help! So I will probably need about 15 hours to complete this whole project. Stuffing should be quick as we have a lot of help and equipment. Either way, this is going to be interesting