Smoking Sausage in a MES

Discussion in 'Sausage' started by smokinpreacher, Jan 7, 2012.

  1. I got a MES a couple weeks ago and have smoked 2 makings of sausage in it.  I have played with the top vent...Is it better to allow it to be open a little or keep it closed?
     
  2. are you making homemade sausage? or are you cooking an already prepared sausage?
     
  3. I am making homemade.  I have been setting temp at 160 and removing sausages when internal temp get 152.
     
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    I would keep it open, you want the smoke to be constantly moving
     
  5. yeah what Raptor said, and I like to start my saw dust burning with a torch b4 I put them in the MES I use a torch and hold it on the bottom of the chip try till it starts smoking real good and then put it in the smoker
     
  6. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Don't forget to do some research on this site. It will answer many of your questions!

    Mike
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    I keep it open on my MES 30
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Same here open all the way.
     

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