Masterbuilt electric smoker sausage and pork butt suggestions??

[Slew]

As the title states! I'm gonna smoke about 40 pounds of assorted sausage this weekend. Any suggestions for time and temp and wood? I have cherry apple and mesquite. I was gonna start at an hour at 250 degrees on the sausage. Was contemplating smoking a pork butt to take to the lease next weekend as well. Any suggestions on that? I'm good with a fish cooker or gumbo pot but smoking is all new to me!!

Thanks!!


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[Slew]

Sausage is done but would still like to smoke a pork butt tomorrow for next weekend.


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[Dale Moser]

Sausage is done but would still like to smoke a pork butt tomorrow for next weekend.


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You are looking at 16+ hours. My advice would be to make as much smoke as possible, I could never get my masterbuilt to make enough smoke for briskets and butts the way I like them.

[Smart]

Sausage is done but would still like to smoke a pork butt tomorrow for next weekend.


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Send me you email Slew via PM...I have a pork Butt writeup..

[Team Porkchop]

You are looking at 16+ hours. My advice would be to make as much smoke as possible, I could never get my masterbuilt to make enough smoke for briskets and butts the way I like them.

Dale, I had the same problem until I started soaking only half of my chips for 15 minutes then putting half soaked and half dry into the chip loaded. Seems to make a lot more smoke than soaking the chips a lot longer and only using soaked chips.

[Dale Moser]

I lit some of mine on fire before I put them in. My masterbuilt crapped out some years ago. I roll with the UDS now and love it.

[oktx]

Need to try soaking the chips. I have been putting them in the microwave to get them real dry and they seem to burn better.

[Smart]

Dale, I had the same problem until I started soaking only half of my chips for 15 minutes then putting half soaked and half dry into the chip loaded. Seems to make a lot more smoke than soaking the chips a lot longer and only using soaked chips.

Some good reading for you wood soakers...

http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html

[SlickTrick]

I like my big stick smoker the best but when i just need to smoke small amounts like a rack of ribs or 2 I tend to use my electric smoker. I myself at times was either getting to much bad smoke or not enough smoke by using the wood tray. I then tried the amaze-n-pellet tray and have not went back to the chip tray since. Just and idea.

[Roscoe]

The Amazen tray is the ticket for electric smokers. Burns wood pellets. Will get you at least 6-8 hrs of good smoke on a full tray. Fill it up for briskets & butts. For shorter smokes like chicken or ribs, just fill one to one & half rows.

http://www.amazenproducts.com/product_p/amnps5x8.htm

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[coachmas]

I just did 40 lbs of jalapeño and cheese smoked links today and 25 lbs of summer sausage. We use MES and do low temps @180. Depends on which smoker we use. One stayers smoking at lower temps than the other. We were about 2-3 hours to get smoked and up to desired internal temp.

[coachmas]

I did pork butt over thanksgiving. Mine was 9lbs and got to desired temp at 12-13 hours. I started at 200 over night to get smoke. Then raised to 240 until finished.