How much sausage can hang in a MES 30"

Discussion in 'Electric Smokers' started by reeko, Dec 2, 2009.

  1. Guys,

    Got a MES 30 last week. My main plan is to make good Andouille sausage with it, I miis it for my Gumbo. The stuff they make up here (Oregon) is nothing like good Andouille.

    Anyway, found good recipes here, thanks.
    Question: I plan to run hickory dowels across the top Tray racks, then hang sausage from that.

    Any ideas about how much sausage I can fit with good spacing? I have a 10lb Pork Picnic roast that I plan to use. Should 10lbs of sausage fit easily, or should I limit myself to 5 lbs on the first run.

    Any suggestions for how long to make each rope/link? I was thinking about doing 2ft tied into a loop, but that is probably not optimal for space /hanging.

    Thanks for any advice.
  2. don't know where in Oregon you are, but Debbie D's in Tillamook just down 3-4 blocks from the big T cheese factory her on the west side of the road make AWESOME sausage.

    Her Jalapeno taco seasoned sausage links are to die for (only $6.95 a pound too!), I get it special shipped up to me in Seattle via flat rate USPS shipping.

    back to the MES, I've made double stacked height racks for my MES for double amount of jerky (made out of 1" square stainless racks), who says you need to hang the sausage?
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I don't know so try it and let us know. I would imagine you could get a good amount for the size of the smokers.
  4. Debbies does sound good, but I don't see a Andouille style sausage. (The Jalapeno sausage sounds good.)

    Other thing is I can online order Sausage from Louisianna for that rate, but think I should be able to make it for $1.50-$2.00 a lb. I plan to use quite a bit.

    (Plus I must justify the Smoker/Wood/Grinder/Stuffer that I bought. My wife is from LA and misses good Cajun Sausage, so it was easy to persuade her I needed all this equipment).
  5. fishawn

    fishawn Smoking Fanatic

    I have the 30" MES and have done a 10# batch in it before with hog casing size links. I don't remember the distance from the dowels to the base of the smoker, but measure it to make sure. Another thing you can do that seemed to help me when hangin is stuff the length you decide on & use string to tie the ends together, though leave about 1" between the links for it to hang on the dowel. As previously mentioned, you really don't have to hang it to smoke it.... I've done it right on the racks also. There's no "right" way to do it.
  6. larry maddock

    larry maddock Master of the Pit OTBS Member

    2 ft loops should do fine[​IMG]
  7. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I have hung 15 pounds tied to the top rack. Could get more if you build a heat deflector over the burn box. Which is of course a tip.. Dont run sausage over the right side. Much hotter on the right side of an MES. I remember seeing a post where someone built a heat plate. maybe someone can find it and re post it for you.
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    All you need to do for a heat sink is put a 12 x 12 floor tile on the right bottom against the wall and back.
  9. geob

    geob Meat Mopper SMF Premier Member

    Looks like your on the right track with 2' lengths. I wrap my wood rods with alum. foil so I don't have that uncooked look where the sausage touches the rods. Good luck!
  10. 12" x 12" works for the MES 40.
    On my MES 30, a 12 x 12 covers almost the entire bottom. According to PignIt, a 6 x 4 or 6 x 6 would be good for the 30 . (Looks right but I haven't tried yet.)

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