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  1. cstallings

    Beef Brisket - Weight before and after trimming

    I'm smoking my first brisket in the morning.  I bought a 12lb brisket and I trimmed 5lbs of fat off.  Is this normal?  I left a thin layer of fat, but I cut more off than I thought I would.  Are some briskets fatter than others? Thanks
  2. cstallings

    Are 15 + hour smokes too long for sausage

    I've only smoked two batches of sausage (venison in my mes 30).  The first batch eventually ended up in the trash due to several reasons.  The second batch was/is pretty darn good, but it took me 17 hours to get the IT temp to 152 on the last sausage. I was in and out all day, so I didn't...
  3. cstallings

    BBQrs Delight Pellets in AMNPS

    I've been using Todd's Pellets in my MES 30 / AMNPS, and they have worked absolutely perfect.  Under most situations I would not consider using another brand of pellets as I don't want to mess up a good thing.  But with that said my neighbor is moving and he is trying to sell about 80-100 pounds...
  4. cstallings

    Hanging Sausage or laying sausage on racks - Temp differance between racks

    I'm new to smoking and have only smoked one small batch of sausage and two chickens.  Sausage was actually the first thing I smoked...not the best idea for your first smoke.  I'm using a MES 30 and we are still getting to know each other.  I had strange heat fluctuations during my first smoke...
  5. cstallings

    Amazen 5x8 - Dust or Pellets?

    I'm about to buy a AMAZEN 5x8 in hopes of getting better smoke at low temperatures.  My MES 30 doesn't like to produce much smoke below 175 or so.   I'm not sure if I should by the saw dust or pellets when ordering the AMAZEN.  What are the benefits of each?  Are the designed for specific...
  6. cstallings

    Fiesta Brand Extra Fancy Curing Salt

    I found this at academy sports. I'm about 100% positive this is Cure #1, but wanted someone to verify. If I remember correctly cure # 2 has the nitrites in addition to nitrates. Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as Processing Aids and FD&C Red...
  7. cstallings

    Smoked Venison Ham - Never done it, but want to

    I have taken a couple nice size bucks this year and will probably take a doe or two before the season is over.  Since we are having a good season I would like to smoke some of the meat instead grinding it and cutting it all in steaks.  I have a buck in the cooler right now from this weekend...
  8. cstallings

    Chicken smoking times when smoking more than one chicken

    I'm going to smoke two ~ 6 pound chickens today in my MES 30 using a ET-732.  Typically a chicken takes 30 - 40 minutes a pound to reach 165, but I have only smoked 1 at a time.  Is smoking two 6 pound chickens like smoking one 12 pound chicken from a time perspective?  Ie...one 6 # would take...
  9. cstallings

    AMNPS - filling up with Pellets or sawdust

    According to the website the AMNPS can smoke for 11 hours on 15 ounces of pellets. Lets say you only want smoke for 2 hours.  Do you have to fill the AMNPS up with nearly a pound of pellets every time you use it?  Or can it be used with a smaller amount? thanks
  10. cstallings

    MES 30 temp issue and probe issue

    I just bought a new MES 30 and I'm not sure I like it.  The temp on the MES is 15-25 degrees lower than my MAV 732.  My Mav 732 is calibrated and reads pretty accurate...within a degree or two.  Also I can't seem to hold a steady temperature.  I realize there will be swings in the temp, but it...
  11. cstallings

    Do you adjust meat probes during the smoking process

    Just curious. The temp on my Mav 732 meat probe has not gone up in a while, but I realize that happens when you start closing the gap between the meat temp and smoker temp
  12. cstallings

    These sausages take a LOOOONG Time

    At 2:40 PM the IT temp was 118 3:40 - 126 4:40 - 131 5:40 - 135 6:40 - 136 7:40 - 138 I guess this is normal?  Temp is currently set at 160, but it goes up to 175-177 each time the heating element kicks in then back down to 160.  It was a slightly lower range earlier today.  This is my...
  13. cstallings

    wood chips in MES 30 - How quick do you use a tray

    Smoking sausage in my MES 30 right now.  I put in a tray of Hickory chips over an hour ago and I have not used much of it at all.  How quickly can you expect to burn through it at 150 -160 degrees?  I seasoned it last night and they didn't last over 30 minutes, but that was at 275 degrees. Thanks
  14. cstallings

    MES 30 and Mav 732 temp variance??

    Currently smoking sausage in my MES 30 with Mav 732s.  First time to use both.  Temp variance is huge.  MES says 120 and Mav says 180.  I'm just trying to dry right now.  Is this variance normal.  Tested the probes last night and they seemed good.  214 at boiling and room temp was very close...
  15. cstallings

    ECA

    I've heard ECA can not be put in the meat until you are almost ready to smoke it.  I was about to add this seasoning to my meat when I noticed it has citric acid in it.  I'm not smoking the meat right now...it will probably early Saturday morning before I do.  Is this the same ECA that can give...
  16. cstallings

    Cure # 1 color

    According to this website cure # 1 is supposed to by dyed pink.  http://www.susanminor.org/forums/showthread.php?736-Curing-Salts I bought some cure # 1 at a local butcher and it is not pink.  Is that because they probably make it themselves?  I'm sure that is what they use to cure there meats...
  17. cstallings

    Venison Summer Sausage – What other meat should I add to it?

    I have 5-6 lbs of venison thawing right now.  What other type of meat should I add to it and how much?  I've read some people adding beef, others adding pork, and then some using straight venison.  Thanks for the help
  18. cstallings

    Hello from Arkansas

    I don't have much experience with smoking.  I just ordered a Masterbuilt 30, so we will see how it goes.  I would like to smoke all kinds of meats, but the main reason I bought a smoker was to make some venison sausage.  I deer hunt a LOT and always process my meat myself.  I typically cut some...
  19. cstallings

    Does Curing Salt go bad?

    I assume it does not.  I have a kit I bought 5-6 years ago, but never used it.  It contains 1 oz of cure, which I assume is still safe to use.  Correct? Thanks
  20. cstallings

    What type of casings for Venison sausage

    I've never smoked sausage before, so what type of casing is best?  Does smoke penetrate some better than others?  I have some casings I bought in a kit from 5-6 years ago that I never used.  They are the non-edible kind and feel fairly tough.  I have no idea what kind they are.  I was looking at...
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