Best large capacity charcuterie smoker

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meatloaf

Newbie
Original poster
Oct 3, 2024
12
4
Hi there
New to charcuterie.... I have made loads of sausage and jerky but now I want to make charcuterie items like bacon, summer sausage, snack sticks, smoked jerky, salami, and also dry cure whole pieces of muscle meats.

I like to make batches of 20-40lbs so I don't have to do it too often.
It has proven difficult to find a smoker for this volume.... I really love the design of the Grilla Mammoth but it doesn't go lower than 180f and my understanding is I need something that smokes at a lower temp.

The Bradley P10 was the other option but you have to use their brand pucks (afaik) and it doesn't have great reviews.

What are my options here? How do you guys make bulk jerky and sausage without the fat rendering and melting away?

I am a few years out from building a smoke house.

The other thing is I would really like the luxury of set and forget programmability

Budget 1-2k

Thanks so much in advance for your advice!
 
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THIS IS THE NEW VERSION OF THE PRO 100 THAT PS SEASONINGS USED TO MAKE FOR CABELAS. I BOUGHT MINE 20 YEARS AGO, TEMP RANGE IS FROM 60º - 250º, BURNS WOOD CHIPS; APPLE, CHERRY, ALDER, HICKORY, ETC. I'VE USED MINE TO SMOKE EVERYTHING FROM MY HOMEMADE SAUSAGE TO FULL STANDING RIB ROAST, 20 YEARS AND STILL GOING STRONG, NEVER A GLITCH. RAY


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Yup, all depends on how much you want to spend. Can be done many ways over a wide range of $$$$$$
 
I don't believe it will happen unless you want to spend a bunch of money... Since building a smokehouse is a few years out it's gonna take a grand or 2 to get something big enough and good enough for that much meat at one time...
 
I don't believe it will happen unless you want to spend a bunch of money... Since building a smokehouse is a few years out it's gonna take a grand or 2 to get something big enough and good enough for that much meat at one time...
Yes that's about the budget...1-2k
 
THIS IS THE NEW VERSION OF THE PRO 100 THAT PS SEASONINGS USED TO MAKE FOR CABELAS. I BOUGHT MINE 20 YEARS AGO, TEMP RANGE IS FROM 60º - 250º, BURNS WOOD CHIPS; APPLE, CHERRY, ALDER, HICKORY, ETC. I'VE USED MINE TO SMOKE EVERYTHING FROM MY HOMEMADE SAUSAGE TO FULL STANDING RIB ROAST, 20 YEARS AND STILL GOING STRONG, NEVER A GLITCH. RAY


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This is awesome and I haven't heard of this brand yet so I will definitely look into it. Thank you very much for the response. Seems like it was money well spent 😃
 
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Might want to take a look at the Pellet Pro from Smoke Daddy. I don't own one but I've been seriously thinking about it for a few months. I love my Yoder. It's built like a tank but a vertical would suit my current needs much better. The Yoder gets down to 150 and holds it pretty well as long a the hot sun isn't shining on it. Pellet Pro claims temps as low as 100.
https://smokedaddyinc.com/product-category/pellet-grills/
 
Might want to take a look at the Pellet Pro from Smoke Daddy. I don't own one but I've been seriously thinking about it for a few months. I love my Yoder. It's built like a tank but a vertical would suit my current needs much better. The Yoder gets down to 150 and holds it pretty well as long a the hot sun isn't shining on it. Pellet Pro claims temps as low as 100.
https://smokedaddyinc.com/product-category/pellet-grills/
Ok awesome will have a look thank you!!
 
Might want to take a look at the Pellet Pro from Smoke Daddy. I don't own one but I've been seriously thinking about it for a few months. I love my Yoder. It's built like a tank but a vertical would suit my current needs much better. The Yoder gets down to 150 and holds it pretty well as long a the hot sun isn't shining on it. Pellet Pro claims temps as low as 100.
https://smokedaddyinc.com/product-category/pellet-grills/
i have a custom built smoker i did myself and added two pellet pros from smoke daddy they work great.
 
A pellet smoker wont run low enough to properly do sausage with any consistency, electric is the best tool for that job imo.
 
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