I have been smoking for 5 years or so, but just deer sausage. I currently own a MES. I have used this smoker for 2 years, and about 500lbs of sausage (plus one turkey). Well it was full of ring bolonga, and the element went out. Master built says that the electric element is non-replaceable, and that I have to buy a whole new cabinet. Well I am now thinking that I don't want to have electric smoker because in my price range the MES is the only smoker that I have found that is well liked, and I want to start doing other types of meat and can't have that element broke all the time. So my question is with a gas smoker will the sausage turn out ok at the temps that a gas smoker will stay at (200-225 from what I have been told)? If so does anyone have expierence with smoke hollow smokers at smoker would come highly rated? Also how do gas smokers work when it is windy? Any info is welcome. Thanks in advance.
post #1 of 16
2/14/09 at 11:17am