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Kielbasa Smoker

post #1 of 8
Thread Starter 

I would like to buy my father for christmas a Smoker that he can smoke maybe 15 to 20 kielbasa's in it.

I would like it to be probally electric.  He Buys them uncooked.

My Question is: what do I get?

How the sausages smoke/cook, do you hang them? or put them on a shelf?

 

 

He currently uses a 55 gal drum, with a small fire under it and hangs them over the drum with a towel.

 

 

Thanks

 

Matt

Vermont

 

post #2 of 8

Now that's a thoughtful gift. I'm not a watt burner but I'm sure there will be some along soon to help you out. My initial suggestion would be you can't go wrong with a Mes...many on here have them and swear by their performance. You can probably get some good general advice by typing in Mes in the handy dandy search bar above.

post #3 of 8

MES 40 at Sam's $299. It's perfect for sausage, especially if you get a AMNPS to go with it!

post #4 of 8

 

 

Welcome to SMF Matt,

 

That's a nice gesture on your part for your father, here is something you might also want to think about, ...on Christmas morn, after he opens his gift, reads the instructions and starts to think about the smoker and it's capabilities, he might ask you where did you get the idea to buy this one? 

 

Faithful son that you are you will tell him it was from here at SMF and one thing will lead to another until he is checking out the Sausage threads with Q-view and reads "this is the best kielbasa I've ever made," he will probably be like the rest of us and come to the conclusion that he would like to try and make his own, .........and then the addiction begins, you'll be buying him a grinder for Father's Day and a stuffer for his birthday and in between any other accessories he needs. 

 

Just wanted to let ya know in advance,  biggrin.gif  ...seriously though, we would love to see both of you posting Q-view.

 

Gene

post #5 of 8

I agee with al the mes... If the sausage is uncooked it is most likely fresh sausage so make sure he follows the 40 to 140 in 4hr rule... Take the sausage to 160 just to be sure all of it was cooked to the recommended temp

 

Joe

 

Oh.. and welcome to SMF...............

post #6 of 8

X2 on Joe!

 

If he is buying fresh sausage and smoking it, a hot smoke is needed for safety.

 

If he is going to make and cure sausage, lower temps would be great.

 

Electric or propane would both work for hot smoking.  I don't use either, but if he is going to cold smoke, many here have had to mod their propane units with a needle valve to keep temps down.

 

Good luck and good smoking.

post #7 of 8
Quote:
Originally Posted by Venture View Post

X2 on Joe!

 

If he is buying fresh sausage and smoking it, a hot smoke is needed for safety.

 

If he is going to make and cure sausage, lower temps would be great.

 

Electric or propane would both work for hot smoking.  I don't use either, but if he is going to cold smoke, many here have had to mod their propane units with a needle valve to keep temps down.

 

Good luck and good smoking.



The problem I found with low temps on a propane smoker is the flame tends to go out frequently when the burner in on real low. So you have to really keep an eye on it.

 

post #8 of 8
Thread Starter 

Thanks for everyones help!

 

So He does buy Fresh Kielbasa. He has to know take the sauage inside and cook them, so hopefully with this smoker he can do it all in one step.

 

I know everyone loves the MES 40, But I not sure if I want to make that big of an investment yet. It does look like on Black Friday that Gander Mtn will has the MES 30 reg price of $180 for $99. I was leaning on that.

 

My question how many Kielbasa could he fit into an MES 30?

 

Thanks

Again for your Help

Matt

 

O, does everyone recommend amnps?

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