Oklahoma Jack

[wildlife70]

Well I'm Jack from Oklahoma city. I'm new to the smoking world. I recently bought a MES 30 and found this forum looking for recipes but think I found allot more. So far, I've smoked chicken breast, bologna and some brats.

 

[tallbm]

Hi there and welcome!

What did you learn with smoking bologna and brats so far in your MES?

I have sausage on my short list.  I have about 25 pounds of franks (with cure) I can smoke at any time from hunting this year.

 

[SmokinAl]

Welcome to the forum!

Glad to have you join us!

Al

 

[ab canuck]

Hello and welcome to SMF from the Great white North 

. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences. 

 And welcome to your new addiction!!!

 

[gary s]

  Good evening and welcome to the forum from a nice pleasant day here in East Texas, and the best site on the web.                          Lots of great people with tons of information on just about everything.

        Gary

 

[bellaru]

Welcome
You'll find tons of good info and plenty of inspiration here
Good luck and enjoy

 

[wildlife70]

Hi there and welcome!

What did you learn with smoking bologna and brats so far in your MES?

I have sausage on my short list.  I have about 25 pounds of franks (with cure) I can smoke at any time from hunting this year.

The brats ended up over cooked. I went by the time vs IT, big mistake. As I've read more I see that time isn't the best way to judge doneness. When u pulled out the brats they were 185 IT, still edible but lesson learned.

 

[tallbm]

The brats ended up over cooked. I went by the time vs IT, big mistake. As I've read more I see that time isn't the best way to judge doneness. When u pulled out the brats they were 185 IT, still edible but lesson learned.

Thanks for the info.  I read on the lets make sausage website to stick with 160-165F in smoker for doing sausage so I did that with bacon to test the fat melting and rendering.

I just finished 16 pounds of Pork Belly Bacon.  My first time ever and I took them to an IT of 145F so they would be edible right out of the smoker.

Using a smoker temp of 165F to try and avoid rendering fat as much as possible the cook took almost 12 hours to hit the IT of 145F !

This has given me a good idea of what to expect when I do a batch of the franks.