Recent content by mawil1013

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  1. mawil1013

    Andouille Sausage

    Thanks!!!!
  2. mawil1013

    Andouille Sausage

    Hey smoknmonkey, I located Hang Fire and the recipe they show is slightly different, did u modify urs. https://www.cooked.com.au/Samantha-Evans/Quadrille-Publishing/The-Hang-Fire-Cookbook/Meat/Andouille-sausage-recipe
  3. mawil1013

    Q 4 Masterbuilt 30" Gen2 Owners

    Your right, i get all these mod ideas and go crazy, I'm going to try to make it to buy a mail box and tube after work today.
  4. mawil1013

    Q 4 Masterbuilt 30" Gen2 Owners

    Lots of good ideas!
  5. mawil1013

    Q 4 Masterbuilt 30" Gen2 Owners

    I was wondering myself if an amazn tube could be used to replace the MB chip tube, i was looking at doing that. Remove the mes tube and fasten amazn tube to handle.
  6. mawil1013

    Q 4 Masterbuilt 30" Gen2 Owners

    If they were nice at masterbuilt, they'd install a small burner under the chip pan.  Anyone prelight chips before dropping into pan? As in, torch the chips while in the insertion tube? When it warms up outside I'll try it.  I'm wondering if the chips are self smoldering once they get to a...
  7. mawil1013

    Montreal Brisket Sandwich Recipe and history

    https://en.wikipedia.org/wiki/Montreal-style_smoked_meat
  8. mawil1013

    When hot smoking, final temp where it can be eaten right away but not render fat?

    I seen many posting all over the internet basically using all the variables I've seen in this post, found an amazing range of what is considered safe finishing temps in various countries, it boggles the mind!  First and foremost to me is fresh meat, clean work surfaces and tools, keep it all...
  9. IMG_20170108_094436.jpg

    IMG_20170108_094436.jpg

    • mawil1013
    • Media item
    • Comments: 0
    • Album: new strategy on my andouille/mes
  10. mawil1013

    Andouille Sausage

    I just pulled some out the mes using using this recipe and taste is fantastic!
  11. IMG_20170107_221147.jpg

    IMG_20170107_221147.jpg

    • mawil1013
    • Media item
    • Comments: 0
    • Album: new strategy on my andouille/mes
  12. mawil1013

    Doing a test run..

    Doing another batch right now, cooker is running good, not getting the smoke I want by running at 170, but should be enough, internal is 151, got my cold water ready. Gotta stay patient! Get smoke leather work gloves might help those hands.
  13. mawil1013

    When hot smoking, final temp where it can be eaten right away but not render fat?

    Yep, he said it all for sure.
  14. mawil1013

    When hot smoking, final temp where it can be eaten right away but not render fat?

    A later post quotes 155-165, I'll split the difference at 155F! LOL!
  15. mawil1013

    Q 4 Masterbuilt 30" Gen2 Owners

    How low can u set the digital control and still get smoke from dry wood chips?
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