Hello from Arizona. I am retired and enjoying life for as long as the Lord gives me.

[Reddigreen]

Prev. used a MES30 with a Black Cat PID for 13 years. Grew tired of a small chamber and other things. Have to find a work around for temps. for sausage making. Perhaps a start in the oven at 100 plus deg. and then to the PBV4PS2 to finish?

 

[Cowboy1955]

Welcome from Texas to the group!!

 

[Sparky]

Welcome to the group from Mesquite, Texas

 

[Smokeyholler]

Welcome from the holler

Enjoy the retirement, I'm looking to it soon.

 

[sparkyv]

Howdy from Deepinnaheartta, Texas.

I get the most smoke at the start. If'n I'm putting anything in the oven, it's to finish it.

 

[Jimsmokes]

Prev. used a MES30 with a Black Cat PID for 13 years. Grew tired of a small chamber and other things. Have to find a work around for temps. for sausage making. Perhaps a start in the oven at 100 plus deg. and then to the PBV4PS2 to finish?

Welcome from upstate SC.
That Black cat come from Jeff N?

 

[primeone]

Prev. used a MES30 with a Black Cat PID for 13 years. Grew tired of a small chamber and other things. Have to find a work around for temps. for sausage making. Perhaps a start in the oven at 100 plus deg. and then to the PBV4PS2 to finish?

Welcome aboard @Reddigreen

Check out these threads on sausage making:

Tough casings on sausage

I did sausages yesterday. They were good and smoky but the casings were tough. I smoked for an hour first at 130F, then bumped it up to 300 until they were done on the inside. I’m thinking the smoking phase dried the casing out. Maybe cook first then smoke as needed is the way to go. This...

www.pitbossforum.com

Smoking Pork Sausage on Pit Boss Grill

We are going to butcher 4 pigs next week. We will be doing some country style sausage. Was wondering if anyone smokes this on pellet grill and details? I want to smoke and freeze for cooking later. Appreciate any input!

www.pitbossforum.com

Hot Sticks / Sausage

Currently have a PB820 and love it for most all smoking/cooking. Only thing is the temp control range when doing snack sticks or sausage doesn't seem to be small enough. Goes from Smoke setting to 200. Now I can leave it on smoke for a bit of time to get the smoke into them, but being that...

www.pitbossforum.com

 

[bobissmokin]

Welcome!

 

[Reddigreen]

Welcome from upstate SC.
That Black cat come from Jeff N?

Thanks and yes Black Cat is from JCNGB. It worked well but the MES30 is the problem.

 

[Jimsmokes]

Thanks and yes Black Cat is from JCNGB. It worked well but the MES30 is the problem.

Rewiring a new mes30 now.

 

[Reddigreen]

MES30 rewire was easy. I just cut off the orig power cord and wired it to the heating element direct, by removing the small metal plate at the rear and used wire nuts plus a few caple clamps to hold it firm. Then plugged that into the PID. That was the simplest fix. Enjoyed many years of happy smoking and never an issue.

 

[Mike From R.I.]

Welcome from Rhode Island.