Snack sticks , masterbuilt smoker?
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pauliedmondsjr Go ahead and email me at jonathon@waltonsinc.com
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- well guys. I’m gonna be honest with you here. I woke up this morning, all excited to make those snack sticks. I calculated all the measurements over a blissful cup of coffee. Pulled out all the equipment only to realize I had no casings!! All I had was 26mm!!! I don’t know how or why. Sooooo aggravated! I almost made snack “logs”.
I just ordered the casings. (Along with some hi-temp cheeses and a 40lb meat mixer…my wife is gonna shoot me). So, this is not happening today. I’ll follow up when I do make them. This has been a very helpful thread. Thanks for the posts. Sorry the only thing I added was hopefully a little comedic value.
bckarl I’d say holding off was the right decision, it isn’t an easy decision to make either but I’d say it was a good one!
- well guys. I’m gonna be honest with you here. I woke up this morning, all excited to make those snack sticks. I calculated all the measurements over a blissful cup of coffee. Pulled out all the equipment only to realize I had no casings!! All I had was 26mm!!! I don’t know how or why. Sooooo aggravated! I almost made snack “logs”.
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Hey JohinPa. I have a masterbuilt about 10yrs old and still kick-in, seems like I was able to put 8-10 # in it and filled it full. I cut some small boards like a large dowel sticks to fit across the very top and hung my long links over them. Just make them the length to not drag the bottom or they burn. My old smoker is not good at holding steady low temps as its runs up and down 20-25 deg. so put in another thermometer to watch especially at first. But they come out great. Good luck.
GT
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Hey JohinPa. I have a masterbuilt about 10yrs old and still kick-in, seems like I was able to put 8-10 # in it and filled it full. I cut some small boards like a large dowel sticks to fit across the very top and hung my long links over them. Just make them the length to not drag the bottom or they burn. My old smoker is not good at holding steady low temps as its runs up and down 20-25 deg. so put in another thermometer to watch especially at first. But they come out great. Good luck.
tarp - I just ordered a new Masterbuilt Pro Smoker (dual heat source - propane/charcoal), mainly for making snacksticks. My old electric smoker doesn’t even start smoking chips until the inside temp gets up to 300 degrees, well above the lower temperature steps I will need for smoking snack sticks. Once the new smoker is here, I will have to measure and get some dowels for hanging my snack sticks. Maybe use some large ‘S’ hooks to hang the dowels under the top rack? Do you know if there are any types of wood that shouldn’t be used for making dowels?
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JohninPa
LOL! Just did a 4 pound load yesterday. (I’m Mr. Smallbatch, I do 5< loads generally.)
I mixed my meat at a 50-50 ratio, Beef/Pork shoulder. Works for me.
I use Waltons, Willies Snack Stick Seasoning. Tastes just right. I ground my mixture with my course plate, then mixed in the Willie’s with my Pink Salt added (Proportioned by weight of the meat) while mixing.
Then reground through a 3/16" plate, and let the mixture chill down again. After a couple of hours, I stuffed my collegen casing using my stuffer. That snack stick rope got put up over night to let everything work.Using my MES 30, this time I decided to cut some pieces out of some old SS oven racks I saved from a bygone kitchen range. Worked good with some smallish S-hooks to hang it from one of the MES racks. The oven rack was thicker bar, and wider spaced, and worked out just dandy. Plus, I could load my folded ropes from the small baking pan onto the new hanging rack easily. I’ve used 1/2" copper water pipe before, hung in my smoker. But I think this new thing works betterer.
So the rope is hung nice on a rack I’d already pre-fit to my MES 30, I hung it up in my pre-heated MES (125°), and started my sawdust burn using an Amazen tray in a Mailbox Mod*. Apple Wood is my preferred wood, about 2 hours works for me.
The “Program” ia 125° for 1 hour. 140° for the next hour. 155° for the next 2 hours. And 175° for the remainder until the internal temperature reaches 165°. I got that right here from Austin’s Meatgistics video.
Now, typical for MES smokers, the temperature in mine runs high. I use one of my leave-in meat thermometers for the Snack sticks, with an oven probe to monitor the MES box. (Thermo Pro TP-08)
If you do that, you can set the “Food Probe” alarm to let you know when the snack sticks reach 165°, bingo, Done. ;^)- = I did >1< Salmon smoke in my Brand New MES 30 and knew I needed to modify it. I’m a smoker, not necessarily a cooker. I cold smoke Salmon, Bacon, Nuts, Butter, Etc.
Things I cold smoke are cooked after, or blanched before, they are smoked.
If you are interested in this modification, I suggest watching this Video on YouTube.
I got the Willie’s Snack Stick Mix to do 25 pounds. But I dole it out in batch weights for the pounds I have available to do. Hence, Mr Smallbatch. At nearly 70 YO, I’m not sure I could handle doing a full 25# batch. And if I did, I’d probably be pooping Willie’s mix trying to eat it all.
25 Pounds of Snack sticks is considerable cord wood to gnaw on.
Ergo, Mr. Smallbatch here. With MES smokers on hand to do Smoking. But processing Snack Sticks in a MES is a great way to make them, using Walton’s Meatgistic’s video for referance.Inna tray: (Small baking pan)
![20190925_082057[1].jpg](/assets/uploads/files/1569539846922-20190925_082057-1-resized.jpg)
Inna Rack:
![20190925_092315[1].jpg](/assets/uploads/files/1569539902628-20190925_092315-1-resized.jpg)
Inna a Vac Bag ready to Snack:
![20190925_173358[1].jpg](/assets/uploads/files/1569539960349-20190925_173358-1-resized.jpg)
Hope this helps.
pauliedmondsjr Nice. Helps me !!!
Good Job and thanks for the links. - = I did >1< Salmon smoke in my Brand New MES 30 and knew I needed to modify it. I’m a smoker, not necessarily a cooker. I cold smoke Salmon, Bacon, Nuts, Butter, Etc.
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tarp - I just ordered a new Masterbuilt Pro Smoker (dual heat source - propane/charcoal), mainly for making snacksticks. My old electric smoker doesn’t even start smoking chips until the inside temp gets up to 300 degrees, well above the lower temperature steps I will need for smoking snack sticks. Once the new smoker is here, I will have to measure and get some dowels for hanging my snack sticks. Maybe use some large ‘S’ hooks to hang the dowels under the top rack? Do you know if there are any types of wood that shouldn’t be used for making dowels?
IndianaJohn Get a cold smoke attachment, Mailbox mod, or smoke tubes. They work amazing for those lower temp not producing smoke. That is a problem with many electrics.
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IndianaJohn Get a cold smoke attachment, Mailbox mod, or smoke tubes. They work amazing for those lower temp not producing smoke. That is a problem with many electrics.
rb_sailorman I agree added the MB smoker attachment to mine and love the results.
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rb_sailorman I agree added the MB smoker attachment to mine and love the results.
bocephus I just got the smoker attachment for mine. I can’t wait to install it and give it try.
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tarp - I just ordered a new Masterbuilt Pro Smoker (dual heat source - propane/charcoal), mainly for making snacksticks. My old electric smoker doesn’t even start smoking chips until the inside temp gets up to 300 degrees, well above the lower temperature steps I will need for smoking snack sticks. Once the new smoker is here, I will have to measure and get some dowels for hanging my snack sticks. Maybe use some large ‘S’ hooks to hang the dowels under the top rack? Do you know if there are any types of wood that shouldn’t be used for making dowels?
IndianaJohn I went to Menards and got steel rods. Then I seasoned them in smoker. I cut them so they slide right into the rack slots then I either use S hooks or I hand over the rods.
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IndianaJohn Get a cold smoke attachment, Mailbox mod, or smoke tubes. They work amazing for those lower temp not producing smoke. That is a problem with many electrics.
rb_sailorman I added a mailbox mod and way better results!!
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I have the Masterbuilt cold smoke attachment and so far really like it
It was gifted to me by a brother-in-law who sold his smoker but the buyer didn’t take the attachment, lucky me! -
bocephus I just got the smoker attachment for mine. I can’t wait to install it and give it try.
cdavis You won’t be sorry, I love mine, I think I get a lot better smoke on things and easier to control.
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Just because I got my MB cheap. I was not worried about cutting holes for hanging rods, or smoker add ons. Bought a stainless vessel, drilled holes and mounted smoke pipes, added airflow through the pipe and mounted on a removable base. No candidate add longer burning smoke to my cooks. Also dont need to open the door to add chips. Lastly, I can move it to my grill or smoked a plate or drink under cover.
⁹
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Just because I got my MB cheap. I was not worried about cutting holes for hanging rods, or smoker add ons. Bought a stainless vessel, drilled holes and mounted smoke pipes, added airflow through the pipe and mounted on a removable base. No candidate add longer burning smoke to my cooks. Also dont need to open the door to add chips. Lastly, I can move it to my grill or smoked a plate or drink under cover.
⁹samspade awesome add on. Congrats to you sir
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Tks. Still messing with it but seems to blow a soft smoke for about 5 hours. Lol I just noticed the brownish spot. I zoomed in and saw my pitbull photbombed me
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Just because I got my MB cheap. I was not worried about cutting holes for hanging rods, or smoker add ons. Bought a stainless vessel, drilled holes and mounted smoke pipes, added airflow through the pipe and mounted on a removable base. No candidate add longer burning smoke to my cooks. Also dont need to open the door to add chips. Lastly, I can move it to my grill or smoked a plate or drink under cover.
⁹samspade a neat little project
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