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What smoker do you use for sausage and sticks?

post #1 of 10
Thread Starter 
I have a gosm propane smoker and like it but I can't get the Temps down low enough to smoke sausage and snack sticks. I would like to get one that can get down that low but I'm scared to spend the money on a mes. I hear they don't really last to long.

What do you guys use?
post #2 of 10
I built a smokehouse special for that ... you'll need something of that size to put all that's gonna come out of that new stuffer...
post #3 of 10
I use my GOSM for smoking sausage and jerky. All you need is a needle valve to control the temps better. Bayou Classic has what you need. You'll have to babysit it a bit below 130, but above that you'll be good as long as the wind isn't ripping through.

Once you have the needle valve leave the smoker control set on high and use the needle valve to control temps.

I will say that eventually I will build an electric smoker with a PID to make it set it and forget it.
post #4 of 10
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I use my GOSM for smoking sausage and jerky. All you need is a needle valve to control the temps better. Bayou Classic has what you need. You'll have to babysit it a bit below 130, but above that you'll be good as long as the wind isn't ripping through.

Once you have the needle valve leave the smoker control set on high and use the needle valve to control temps.

I will say that eventually I will build an electric smoker with a PID to make it set it and forget it.

How do adjust it up only 10 degrees every hour? Seems like it would be hard to get it right.
post #5 of 10

I have a vertical electric with a pid controller. I use an AMNPS for the smoke. Smoker works great, but lacks capacity.

post #6 of 10
Quote:
Originally Posted by lennyluminum View Post

How do adjust it up only 10 degrees every hour? Seems like it would be hard to get it right.

The needle valve allows for very small adjustments. It takes some practice and once again very small adjustments.
post #7 of 10

I have always run my GOSM at 200-225 for summer sausage and snack sticks. I have never had any fat rendering issues and the product is always a hit.

That being said, I am going to add a needle valve so I can mess around with some lower temp stuff.

post #8 of 10

I messed around with store bought vertical electric and gas smokers for jerky, sausage, and sticks for years, but then we decided to make one that was a bit more suited to the quantity we are smoking.  We converted a computer server cabinet to a gas fired smoker (use a simple pipe burner and needle valve regulator we got from Tejas Smokers).  We gutted the cabinet, sandblasted it, painted the outside with grill paint, welded L channel onto the sides that can hold either expanded metal racks, my 1/8" rods for jerky or 3/4" wooden dowels for sausage and hotsticks.

 

 

 

Sausage.jpg

 

Smoker Loaded.JPG

 

Thanks for looking.

 

Lance

post #9 of 10
Thread Starter 
Quote:
Originally Posted by westby View Post

I messed around with store bought vertical electric and gas smokers for jerky, sausage, and sticks for years, but then we decided to make one that was a bit more suited to the quantity we are smoking.  We converted a computer server cabinet to a gas fired smoker (use a simple pipe burner and needle valve regulator we got from Tejas Smokers).  We gutted the cabinet, sandblasted it, painted the outside with grill paint, welded L channel onto the sides that can hold either expanded metal racks, my 1/8" rods for jerky or 3/4" wooden dowels for sausage and hotsticks.







Sausage.jpg


Smoker Loaded.JPG




Thanks for looking.

Lance

That's pretty awesome did you insulate it at all?
post #10 of 10

No insulation.  Had to cut some sheet metal to weld over the door vents (leaving the bottom two rows open for air).

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