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  1. fuzzyfishin

    New smoker fist brisket smoke

    Not a better way to break in a new smoker than with a brisket for New Year’s Eve. In my case brisket chunks #4, and two #3.8. Started smoker about 5am meat on at 6 was the plan. All was going great till I put the #4 chunk on the rack. No sooner on the rack and the rack fell onto my water pan...
  2. fuzzyfishin

    New mes 40

    I recently purchased a new Mes40. I already have a gen2. This one I want to add the auber 1520h. After going through many of the posts regarding adding a pid. I don’t seem to find anything similar to this smoker. My other mes has a pid. (Thanks to all who have contributed info ) when I...
  3. fuzzyfishin

    sausage stuffer conversion

     Wondering if anyone has tried to convert the cabelas electric motor for sausage stuffer, to a guide series #15 stuffer or anything comparable. I called the company and they have nothing available.  Thank You     Dan
  4. fuzzyfishin

    My Faty smoke

    On Sunday,I found my garage being used as a smoke shed. I hadn't realized that the weather was going to be cold and windy. With temps in low teens with 25-30mph wind.  The smoke went well. Although it took longer than usual. I did take a few pics of my finished product.  Venison sausage Fatty...
  5. fuzzyfishin

    Alternative to the mailbox mod

     After all the problems with my mes40. Finaly geting time to do a smoke. I purchased a pid and ssr. Wired the smoker and now have it running. I  purchased a pellet smoker a mav 732 and some pellets from Todd.    Last Fri. I pulled out #14 of veni for jerky. Sat. morning before work had to get...
  6. fuzzyfishin

    Had to stop smoke in the middle HELP!!

     Started a cold smoke on ven jerky and a beef sausage link. Had 5hrs on the smoke and turned temps up to 155. Had the 2.5in cased roll up to 102o and had to shut it down, do to haveing to take wife to hosp. (All ok TU) I did have cure in the meat. I shut it down with door open till we returned...
  7. fuzzyfishin

    mes meat probe

     Curently I am conducting a test with my mes 40.   Using it as a cooler to hang meat. I set the smoker to 35o no problem. Both the smoker and remote have 37o and one meat probe at 38 and probe from smoker at 105o. Lows in my garage last nite hit about 22, now at 38. So that all is cool. I reset...
  8. fuzzyfishin

    Modified MB 40 with 4 new racks

     My wife bought me this for Christmas but couldn't use it till the 25th. She did allow me to season it and do any mods on it. at this time I only did one mod.   First thing I did was to get 2 10ft pcs of stainless steel rod (3/16) cut 4pcs. at 21.5 in. These are to beef up the existing racks to...
  9. fuzzyfishin

    Packer Game smoke

     The smoke went great not the game.   My first smoke on new mes 40 with smoking kit from MB. I used #1 ven back strap and a #2.3 beef rump roast. Wanted to start small incase of problems.  Marinated both overnite in montreal steak marinade. Before putting in the smoker I rubbed some lawery's...
  10. fuzzyfishin

    Mes 40 New Generation cold/Hot spots

     When seasoning, I had moved my temp probe around and didn't find any real change. Is this what others are finding with this smoker. Looked around for posts pertaining to this and didn't find much to go on. Thank You
  11. fuzzyfishin

    New but not!

     Its been a long time since I posted (09). Have been to visit just didn't log in. Thought I would kinda start over and re-introduce myself.  Am from wi. Have been smokin for about 10yrs. I mainly dable with wild game making sausage,snack stix and jerky. Love to hunt and fish. Am a...
  12. fuzzyfishin

    This is the salmon I smoked up on sunday while watching the game

    Finaly had a nice day to smoke up some king salmon How it started in the smoker some of the finished product some didn't make it to the wrapping and frezzing Wish I could just make these pics a little larger! This should last about a month or so.
  13. fuzzyfishin

    first pic's post of ven saus.

    Well I finaly was able to get my pics down to size just hope it works. This sausage was smoked last sunday. A mmixture of snaky stix ,2.5# and 5#r's. I make the 5in for sammy's and 2.5 for whatever comes up. There is #37 here. After slicing and wrapping sandwhich packs are for a week. Will...
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