struggling with sticks in my mes 40

[ajb2320]

cant seem to get it right i am getting fat or grease pockets in my casings the temp never went above 180 it seems like im baking the sticks if tou look on the door of the smoker the moisture is dripping down the door its like a sauna should i try cracking the door open i bump the temp every hr 10 degrees till they reach 155 it im tired of screwing up what can i do to fix it i used 50 dwer meat 50 lean hamburg

 

[BGKYSmoker]

cant seem to get it right i am getting fat or grease pockets in my casings the temp never went above 180 it seems like im baking the sticks if tou look on the door of the smoker the moisture is dripping down the door its like a sauna should i try cracking the door open i bump the temp every hr 10 degrees till they reach 155 it im tired of screwing up what can i do to fix it i used 50 dwer meat 50 lean hamburg

Your using venison? with a 50% fat cut in? is how im reading it. Cut the fat down to 20%, Open the vent full, do 5 lbs at a time, keep space between the sticks. Try not to exceed 170-175 for smoker temp. Sticks can take anywhere from 6-10 hours when properly done. Shoot for a meat IT of 152

How bout some pics?

 

[ajb2320]

I use 5lb deer 5lb hamburg. The vent is fully open. So far evrytime I've made them this has happened. I am using very lean Hamburg

 

[daveomak]

ajb, Do you have a calibrated therm registering the MES temp ??? or are you using the display temp ??  

 

[ajb2320]

i bought a Taylor that does the barbeque temp and internal temp i was thinking that the temp was wrong on the mes