stick issues

[ldrus]

I have been smoking a lot of slim jims lately and I am coming up
With diffrent results on finished product. Some being moist tender like a actual slim Jim
And others being dryer more like a landjager. I smoke in 5lb batches
In a mes30. Do the 130 to 170 and take sticks to 150 it. Usually
It has been taking around 9hrs to finish . Any ideas on why they to dry?

 

[ldrus]

P.s. use 80/20 gb and #116 stick mix

 

[tjohnson]

What are you using for a Thermometer?

My MES runs hot, so 211° is actually 225°

Also, the right rear corner is a hot spot, all the way from the bottom to the exhaust

 

[ldrus]

i have my MES modded up  i installed a center draft plate,  removed the chip tray and added a a tunning/drip  shield for my amnps . running 2 mavricks  one high one low  and they run within 3 deg of each other  my design works pretty good at evening out the heat.

http://www.smokingmeatforums.com/t/128552/my-mes-30-mods
 

 

[daveomak]

Ikrus, morning....  The first things that come to mind.... 1. The GB mix may not be the same... one batch 80/20.. the next 75/25 or something like that....  2. Humidity..  Lower humidity will cause the outer layer of the sticks to dry out to the point, internal moisture will remain high in the stick because it can not penetrate the casing to escape....  the same theory as in making salami...  80-90%, or there abouts relative humidity, is needed for the salami to properly dry....

Around here, the humidity is higher at night.... Try a batch on an overnight smoke at 155-160 smoker temp.... A long duration of the sticks at 145 or higher will make them safe to eat....   You can also try steaming the sticks to get the IT to 145-150... Steam should not make the meat soggy as long as they are warm so there is no condensate on them.... Steaming could be done by placing a pan of water on your element in the MES...  Commercial smokers use steam for cooking their sausages then a cold water shower for rapid cooling....