Stick time
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I’ve only done sticks once so far in my MB but hanging give you way more room. I did not use any cheese but the cane out great.
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Made some deer sticks for a friend. 16 pounds venison and 12 pounds pork butt. Went with h summer sausage seasoning I had on hand and added teriyaki to 10 pounds. Used 21mm fresh for the teriyaki and 32 for regular with cheddar, what he wanted. I’m not a teriyaki fan so haven’t tried them, I’ll get his opinion.
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Joemy96 those look great. I noticed you lay your sticks flat to smoke. I do that because I’ve been using a GMG. Just bought a Matterbuilt and was wondering about hanging them. Have you tried that? If so, what were your results?
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Those turned out looking good. Joemy96. Which do you prefer for snack sticks, the 21mm or 32mm ?
processhead I prefer 21 or even 19. Only downside is when using cheese, they are harder to stuff with a smaller tube.
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Made some deer sticks for a friend. 16 pounds venison and 12 pounds pork butt. Went with h summer sausage seasoning I had on hand and added teriyaki to 10 pounds. Used 21mm fresh for the teriyaki and 32 for regular with cheddar, what he wanted. I’m not a teriyaki fan so haven’t tried them, I’ll get his opinion.
Joemy96 they look good
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Made some deer sticks for a friend. 16 pounds venison and 12 pounds pork butt. Went with h summer sausage seasoning I had on hand and added teriyaki to 10 pounds. Used 21mm fresh for the teriyaki and 32 for regular with cheddar, what he wanted. I’m not a teriyaki fan so haven’t tried them, I’ll get his opinion.
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Joemy96 those look great. I noticed you lay your sticks flat to smoke. I do that because I’ve been using a GMG. Just bought a Matterbuilt and was wondering about hanging them. Have you tried that? If so, what were your results?
wdaly I hang my sticks in the masterbuilt and they turn out great
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Made some deer sticks for a friend. 16 pounds venison and 12 pounds pork butt. Went with h summer sausage seasoning I had on hand and added teriyaki to 10 pounds. Used 21mm fresh for the teriyaki and 32 for regular with cheddar, what he wanted. I’m not a teriyaki fan so haven’t tried them, I’ll get his opinion.
Joemy96 those sticks look terrific.
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cdavis is that extra pan in there for moisture?
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cdavis Thanks. Haven’t tried them yet but open to soon.
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mrobisr yes sir I use it as a moisture pan/ drip pan and heat deflecter.
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Joemy96 I’ve checked mine. It’s about 10 degrees difference top to bottom. I don’t run my sticks all the way to the bottom and they cook pretty evenly.
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Made some deer sticks for a friend. 16 pounds venison and 12 pounds pork butt. Went with h summer sausage seasoning I had on hand and added teriyaki to 10 pounds. Used 21mm fresh for the teriyaki and 32 for regular with cheddar, what he wanted. I’m not a teriyaki fan so haven’t tried them, I’ll get his opinion.
Joemy96 I think this is one of the first time I see a stick cut before cooking rather than cut after cooking. Are the ends pretty crispy that way, or better yet, what is the advantage (since you could coil them flat on the rack the same. Just a newb question
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Joemy96 I think this is one of the first time I see a stick cut before cooking rather than cut after cooking. Are the ends pretty crispy that way, or better yet, what is the advantage (since you could coil them flat on the rack the same. Just a newb question
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Dr_Pain the 32 don’t coil to good so I cut them to fit my smoker grates. They do get crispy. I cut that part off and package separately
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