Looking for SMO25 Owner

[PapaRed]

I recently purchased a used SMO25 for smoking sausage. It seems to operate normally, but I need some instruction from a current user. The wood box doesn't create smoke, (until temperature reaches around 200℉ ) when cooking sausage, the inside of the smoker becomes extremely wet? Posting on the manufacture forum has resulted in replies that don't really address the issue.

 

[normanaj]

Several owners here. Do a forum search and you will find several threads.

 

[Brokenhandle]

Didn't have much luck doing a search on it but could you use a smoke tube? Hopefully someone will come along and give you better help

Ryan

 

[Winterrider]

As mentioned, smoke tube may be best scenario. Most electrics don't get smoke box or chip tray hot enough to do its thing until upwards of 200°. My MES was 225° before would smoke. Did a mailbox mod because that is too hot for sausage / jerky etc. Exhaust wide open for moisture escape.

 

[PapaRed]

I have a smoke tube - and a smoke box. Use them in my pellet grill to augment smoke. In order to use either in the CookShack, the door must be open a bit, otherwise the smoke dies. Having the door open a bit seems to defeat the purpose of the cooker - especially when the warning states the door must be closed.
I use an extension and a Spider Grill Venom controller with my Weber for sausage with limited results. It is difficult for the Venom controller to limit temperature to 160℉ - even with the snake and/or minion charcoal method.
Using the RecTeq RT-1250 to smoke sausage also works, however the minimum temperature for the grill is 180℉. This requires close monitoring with both methods.
So, typically I smoke in the RecTeq with a smoke tube, "light the fire" and cook until an IT of 140℉, then pull the sausage and into a 165℉ water bath to finish.

That works, though a bit clumsy in my opinion, so I bought a CookShack SMO25 specifically to cook sausage. It won't smoke at sausage temperature, and allows significant moisture to build during cook unless the door is open. I'm thinking I don't need the electric smoker.