Hung up on electric smoker for sausage

[dave17a]

Little Chief just keeps jumping at me for under a 100 bucks. Just one temp though. Southern country, and one other around 150 to 200 bucks, can't think of name off hand went from 100* on up to 250. DO NOT want Masterbuilt or bradley. Thanks for any input.

 

[chopsaw]

Buy the chief , roll some smoke , then finish in the oven ?
I use a mes 30 I bought new for $149 . Years later put an Auber controller on it . It's a sausage smokin machine .
I get it if you don't want one . So maybe try the chief .

 

[Steve H]

I bought a Landmann 26" electric smoker. It is analog and worked ok. But after adding a PID it is a great. I've run it from 100 to 250 with no trouble with the PID. With the analog control you'll need to adjust manually to get the temp where you want.

 

[SmokinAl]

I have an old MES 40 that sits outside in the weather, and it's about 8 years old & still works great for sausage. That is all I use it for. It does have a cover on it though.
Al

 

[Mofatguy]

I have a big chief smoker. I usually just smoke it and finish in the oven. Works great for most sausage, snack sticks, and really everything else.......

I've warm smoked bacon, roast, etc as well. Just needs cooking by other method to finish cook.

The instructions that comes with the chief smokers will tell you how to do it.

 

[dave17a]

Little Chief just keeps jumping at me for under a 100 bucks. Just one temp though. Southern country, and one other around 150 to 200 bucks, can't think of name off hand went from 100* on up to 250. DO NOT want Masterbuilt or bradley. Thanks for any input.

Buy the chief , roll some smoke , then finish in the oven ?
I use a mes 30 I bought new for $149 . Years later put an Auber controller on it . It's a sausage smokin machine .
I get it if you don't want one . So maybe try the chief .

I bought a Landmann 26" electric smoker. It is analog and worked ok. But after adding a PID it is a great. I've run it from 100 to 250 with no trouble with the PID. With the analog control you'll need to adjust manually to get the temp where you want.

I have an old MES 40 that sits outside in the weather, and it's about 8 years old & still works great for sausage. That is all I use it for. It does have a cover on it though.
Al

I have a big chief smoker. I usually just smoke it and finish in the oven. Works great for most sausage, snack sticks, and really everything else.......

I've warm smoked bacon, roast, etc as well. Just needs cooking by other method to finish cook.

The instructions that comes with the chief smokers will tell you how to do it.

Nice looking smoke house and looks like there is going to be some fine bacon dave17a.

Warren

Thanks all. Tried to answer while back, wouldn't let me. Not modifying nothing. Big chief sounds like best

 

[daveomak]

Big Chief should work well for you... I modified my smoker with a higher wattage element... When I moved to Omak, I was trying to smoke fish at -20F and needed more heat...
Yours should work well if you insulate it with carpet so it breathes well.. and holds in the heat...
It will take time to get the sausage internal temp up to ~145-150F so you can pasteurize it... That's what I do so I don't get fat out...
Follow the pasteurization tables.. I add an hour or so to the cook time to insure full pasteurization...
Temperature Time
°F (°C) (Minutes)
130 ..... 112 min
131 ..... 89 min
132 ..... 71 min
133 ..... 56 min
134 ..... 45 min
135 ..... 36 min
136 ..... 28 min
137 ..... 23 min
138 ..... 18 min
139 ..... 15 min
140 ..... 12 min
141 ........ 9 min
142 ....... 8 min
143 ....... 6 min
144 ...... 5 min
145 ...... 4 min
Table C.1: Pasteurization times for
beef, corned beef, lamb, pork
and cured pork (FDA, 2009, 3-401.11.B.2).

 

[dave17a]

Big Chief should work well for you... I modified my smoker with a higher wattage element... When I moved to Omak, I was trying to smoke fish at -20F and needed more heat...
Yours should work well if you insulate it with carpet so it breathes well.. and holds in the heat...
It will take time to get the sausage internal temp up to ~145-150F so you can pasteurize it... That's what I do so I don't get fat out...
Follow the pasteurization tables.. I add an hour or so to the cook time to insure full pasteurization...
Temperature Time
°F (°C) (Minutes)
130 ..... 112 min
131 ..... 89 min
132 ..... 71 min
133 ..... 56 min
134 ..... 45 min
135 ..... 36 min
136 ..... 28 min
137 ..... 23 min
138 ..... 18 min
139 ..... 15 min
140 ..... 12 min
141 ........ 9 min
142 ....... 8 min
143 ....... 6 min
144 ...... 5 min
145 ...... 4 min
Table C.1: Pasteurization times for
beef, corned beef, lamb, pork
and cured pork (FDA, 2009, 3-401.11.B.2).

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[/Q

Buy the chief , roll some smoke , then finish in the oven ?
I use a mes 30 I bought new for $149 . Years later put an Auber controller on it . It's a sausage smokin machine .
I get it if you don't want one . So maybe try the chief .

I bought a Landmann 26" electric smoker. It is analog and worked ok. But after adding a PID it is a great. I've run it from 100 to 250 with no trouble with the PID. With the analog control you'll need to adjust manually to get the temp where you want.

I have an old MES 40 that sits outside in the weather, and it's about 8 years old & still works great for sausage. That is all I use it for. It does have a cover on it though.
Al

I have a big chief smoker. I usually just smoke it and finish in the oven. Works great for most sausage, snack sticks, and really everything else.......

I've warm smoked bacon, roast, etc as well. Just needs cooking by other method to finish cook.

The instructions that comes with the chief smokers will tell you how to do it.

Thanks all. Went with smokin-it#1. Looking and looking, stainless steel cabinet, insulated, 100 to 250*. Perfect for sausage. Plus 3 year guarantee. Pricey but worth it in the long run. Masterbuilt and the other mass produced sold everywhere seems like junk. Smokinit built in USA