Holding cabinet build thoughts

[bgolpmp]

I want to start making my own sausage and think I need a smoker upgrade. I currently have a weber smokey mountain and love it but think it might be too small for sausage.
I have a chance to purchase a holding cabinet for a steal.

What are your thoughts about it? It says it can get to 190 degrees.
Would you convert this to pellets? Run on charcoal?
This is my first build so any input would be appreciated.

Thanks

Andy

 

[rjob]

If the heater element/controls work, suggest just adding external smoke generator. Add ventilation and test cabinet air flow. Appears that box might have humidifier options also.
Just my 2 cents!

 

[mike243]

A smoke tube is what I would try, any other type of smoke/heat might make it hard to control the temps

 

[bgolpmp]

Thanks for the replies


So would I be ok with leaving the heating element in the cabinet and using that to heat and maintain the temp and getting a smoke tube for the smoke?? I believe the cabinet has a max temp of 190f That would be perfect for sausage? And it also has the humidity addon

Thanks!!!

Andy

 

[bauchjw]

I’m not the best one to answer your questions, but I found this old thread that sounds like a similar situation. The guy never followed through how it went, but sounds like heating element was used and he had a pellet tray for smoke. Most discussion was on where to put ventilation and how.

Warming Cabinet build

Picked up a Cres Cor warming cabinet and converting it to a sausage smoker. It still works, the only thing I need to do is cut a hole for a vent in the top. Is it advisable to have a stack, or would a simple round vent such as this work ok? All i'm looking to do is keep a pellet maze lit and...

www.smokingmeatforums.com

 

[crpngdth2001]

None of the sausage recipies I have ever followed have required heat above 180* max to avoid 'fat out', and many are a bit lower. I'd use the element that's there and a smoke generator of some sort (amazen tube, tray, mailobox mod, or smoke pistol).