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Smoker suggestions

post #1 of 4
Thread Starter 
So my friend asked for some help deciding on a smoker for sausage. They make lots of Kobascia and he wants to be able to have his own way to cook.

Roughly 50# a go would be nice he says they low smoke at like 150-160 for 7-8 hours. I've never done sausage so I'm here looking for suggestions.

He wants something that's less hands on not that he minds keeping an eye on it but if he can feel more confident in it holding temp that's half the battle.

I suggested potentially a custom build maybe even using a pellet hopper possibly using an old refrigerator. I feel lower temps like that require great insulation. He isn't opposed to this but an off the shelf would be nice.

Max budget say $2000
post #2 of 4

This will get it done. It is Electric, well insulated, holds moisture in and is Set and Forget. It does not get easier. If he like to hang the sausage, get wood dowels cut to replace the top shelves, remove the others...JJ

post #3 of 4

I agree with Chef JimmyJ, I have a MasterBuilt 30 inch with a window in the door and a remote smoker, as well as 5 X 8 AMNPS and it is truly set and forget, except for the first few hours, you need to add chips hourly until internal temperature of the meat your smoking gets to 140 degrees, after that, it will not take on any smoke and it just let it ride out the rest of the time.


Electric is the way to go in your case.

post #4 of 4

MES 40 BT!  I have one and I really like it.  Lots of space too.  The Cabelas model comes with 1 hanger.

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