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MES and Smoking Sausage questions

Discussion in 'Sausage' started by nakom, Nov 21, 2010.

  1. nakom

    nakom Fire Starter

    I have the 40 MES going, it is set to 180deg and I have 15lbs of polish sausage in it with the Amazing smoker going.  My question is there is condensation running down the inside glass like a shower.  Everything seems to be fine but wanted to make sure that was normal or should I open the top vent more? 

    I have 3 temp gages in sausage going they are running 140ish right now.  Do i need to shower the sausage when it comes out?  Hi MNT doesnt say to so I was unsure.

    I have learned alot during this sausage run it was my first.  I will post pictures later.


  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I would open the vent all the way.

    It has to let some of that humidity out.

    There are only a very few occasions that my exhaust vent is not all the way open.

  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Never have made my own sausage. But, would it be smoked like bacon w/ no water pan???
  4. nakom

    nakom Fire Starter

    Thanks Bear, I am opening it now.  Eman, I did not put a water pan in sorry I forgot to mention that.
  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    You should always put your pan in your MES, even if it is empty.

    Don't forget to wrap it good with foil first, and your drip pan in the bottom.

    If it's too late, clean it as soon as you can, and start covering it next time---You'll thank me later.

  6. werdwolf

    werdwolf Master of the Pit OTBS Member ★ Lifetime Premier ★

    AMEN   ^^^^^^
  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Thank You Bear....OH, You Meant Nick!!!


    Lots of moisture comes out when you make sausage or sticks, and Bear's right, open the vent up to let the moisture out.

    Just think of the extra water you added when you made the sausage?

  8. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now you should have the top vents open most of the time anyway. You don't want to have the smoke spending too much time in the smoker. You want it to swirl around and get out of the smoker.
  9. nakom

    nakom Fire Starter

    Thanks everyone for the information.  The sausage turned out ok, I used a kit from Hi MNT and used Venison and Pork.  There is a spice in it I am not fond of and I believe it is coriander.  It is still good sausage and the wife likes it so all is good.  For my first attempt I learned alot about making sausage.  I will post a Qview when I get the pictures off the camera.

    Thanks Again,