Best Sausage to use in Electric Smoker

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peach

Newbie
Original poster
May 25, 2017
3
10
NC
Hey all,
I got a Masterbuilt Electric Smoker last weekend and made some terrific brisket. This weekend I'm trying out a Boston butt and potentially some smoked sausage. However, I don't know which type of sausage I should use. Could you give me some input to which type I should use and some times and temps?

Thanks!
 
I'm not much of a sausage guy but I once tried smoking some from Costco on my MES 30. I did Hot Italian and Honey Garlic. Like just about everything I smoke the temp was about 240*--I just cooked to IT not by time.

The HG turned out great but the HI were a disaster. They must use different casings on them. The casings were SO TOUGH you couldnt bite through them. Ended up gnawing the meat out.

Gary

T
 
Are you stuffing your own sausage and then smoking, or are you smoking sausage from other sources? This makes a difference - if the sausage has cure, you can smoke at a lower temperature for a longer time.
 
Thanks for your reply Gary! Shyzabrau I'm planning on buying the sausage. I have no idea how to stuff my own haha
 
Well, pretty much any sausage is great in a smoker.  But some have more flavor than others.  Smoke what you like to eat, that's the best!!!

PS - start reading here. There is a ton of info on making your own sausage.  Once you start, its a lot of fun and it is the next logical progression after buying a smoker.
 
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Thanks for your reply Gary! Shyzabrau I'm planning on buying the sausage. I have no idea how to stuff my own haha
Any sausage is fine - you just want to hot smoke. You have two objectives which don't necessarily go well together with your smoker - smoke flavor and crisp bite of the casing. Since you have an electric smoker, I'd suggest two hours of smoke at a low temp (less than 160 if you can) and then a hot smoke (320 or so) until you get an internal temperature of 160. You don't want to go too much higher or the meat will start to get granular in texture as the fat escapes. It is difficult with an electric smoker to get a good, crisp bite on a sausage, but I've gotten pretty close...
 
I appreciate the input! I'll give it a try
Don't try to get to 320° with your MES---The Max is 275°.

Electric Smokers are Great for Smoking Sausages.

I know a lot of guys who don't like Electric smokers for most things, but keep an old MES just for Sausage.

Bear
 
Uh-oh - This is the message after Bear's and I am going to offer a different opinion.  
help.gif


I have had the same tough-casing experience (as Gary above) with smoking sausages in my MES40.  I typically smoke sausages, brats, polish, etc. at high heat (300F-350F) in my Brinkmann Charcoal Smoker to avoid the tough casing issue.  
 
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Uh-oh - This is the message after Bear's and I am going to offer a different opinion.  
help.gif


I have had the same tough-casing experience (as Gary above) with smoking sausages in my MES40.  I typically smoke sausages, brats, polish, etc. at high heat (300F-350F) in my Brinkmann Charcoal Smoker to avoid the tough casing issue.  
LOL---That's OK Uncle, You're allowed to have a different opinion. I just stated what so many have said about keeping an old MES for smoking sausages.

I think one of their reasons is because they can move to temp to where they want it, quickly & easily.

My sausages are all "Unstuffed" (no skins) so I never had any trouble with skins.
biggrin.gif


I think NEPAS uses a Bradley, and unless I'm mistaken, they max out at 250°.

Bear
 
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LOL---That's OK Uncle, You're allowed to have a different opinion. I just stated what so many have said about keeping an old MES for smoking sausages.

I think one of their reasons is because they can move to temp to where they want it, quickly & easily.

My sausages are all "Unstuffed" (no skins) so I never had any trouble with skins.
biggrin.gif


I think NEPAS uses a Bradley, and unless I'm mistaken, they max out at 250°.

Bear
Yup

250 if that. I ditched the Bradleys couple years ago

Went with a 100% better smoker.

 
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What's the Max on that?

I can't remember needing any high heat to finish sausage.

Bear
On TSM smoker the max is 200* even with a 1000w element. If it had a better digital controller you could get 250 easy. But as any sausage make knows you dont need nuthin higher than 170.

EH
 
LOL---That's OK Uncle, You're allowed to have a different opinion. I just stated what so many have said about keeping an old MES for smoking sausages.
I think one of their reasons is because they can move to temp to where they want it, quickly & easily.

My sausages are all "Unstuffed" (no skins) so I never had any trouble with skins.:biggrin:

I think NEPAS uses a Bradley, and unless I'm mistaken, they max out at 250°.


Bear

I have a Bradley Electric and it goes to 320...
 
I have a Bradley Electric and it goes to 320...
I was a tester rep for Bradley and had a 1000w element in my 6 rack, a 750w in my 4 rack both with a PID and fan and never got to 320. I might add that both of these tester elements were not avail for the US mkt. Did Bradley up the elements now? Dont know as i no longer use Bradleys. Closest i ever got a Bradley to 300 was in the propane portable smoker and that temp nearly burnt out the foil cover.
 
I was a tester rep for Bradley and had a 1000w element in my 6 rack, a 750w in my 4 rack both with a PID and fan and never got to 320. I might add that both of these tester elements were not avail for the US mkt. Did Bradley up the elements now? Dont know as i no longer use Bradleys. Closest i ever got a Bradley to 300 was in the propane portable smoker and that temp nearly burnt out the foil cover.

I just bought my Bradley Electric a couple months ago. I know I can set it to 320, but I haven't confirmed that it can go that high with an independent thermometer. I'll try to do that when I get back to Virginia.
 
 
On TSM smoker the max is 200* even with a 1000w element. If it had a better digital controller you could get 250 easy. But as any sausage make knows you dont need nuthin higher than 170.

EH
Gracias Mi Amigo!!

Bear
 
 
 
LOL---That's OK Uncle, You're allowed to have a different opinion. I just stated what so many have said about keeping an old MES for smoking sausages.

I think one of their reasons is because they can move to temp to where they want it, quickly & easily.

My sausages are all "Unstuffed" (no skins) so I never had any trouble with skins.
biggrin.gif


I think NEPAS uses a Bradley, and unless I'm mistaken, they max out at 250°.

Bear
Yup

250 if that. I ditched the Bradleys couple years ago

Went with a 100% better smoker.

That is a cadillac smoker right there...which one is that? The 30lb.?

I modeled my build off the 100lb. dimensions...and plan on the auto upgrade at some point.
 
 
That is a cadillac smoker right there...which one is that? The 30lb.?

I modeled my build off the 100lb. dimensions...and plan on the auto upgrade at some point.
Yeah its the 30lb. I dont think you could put 30 in there, maybe 20. Most i had in there was 10.
 
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