Need some input on a new game plan

[firemedic7733]

I'm an old "stick burner" from way back. I'm not saying it's better than gas, electric, biscuits, pellets, or anything else out there. But, I feel there's a lot to be said for tradition and doing things as they've been done for generations. And I take a lot of pride in doing it that way. It's just my opinion.

That being said, I want to try something new. I'm a DIY'r. Not just with cooking, but everything. I am wanting to try my hand at smoking sausage, bacon, etc... I can regulate my little smoker at 225-250 pretty good and can maintain it as long as my wood lasts. However, when trying to run below 225, I have a terrible time regulating temp. Im thinking of crossing over to electric or gas. It will just be for sausage and bacon and a few other things. I think temp regulation and everything (especially for cold smoking) will be a lot easier to maintain. So, I would like some suggestions. First, gas vs electricp. More along the lines of pros and cons of both. Secondly, specific smoker recommendations. I don't need anything big, and want to keep it under $200-$300. I know to get a good product, you don't need a fancy, expensive set up. My wood smoker is a $149 TSC Red Rock special. I don't want a big argument on here, but rather maybe somethings I may not think about or consider when going with electric or propane. I know I'll get some great input. Thanks in advance, guys.

 

[tbrtt1]

I would think an electric with either a digital controller or an analog one and add a PID controller. You may be little above the $300 range however. Some sort of digital control is awfully nice for sausage smoking. I have recently started smoking sausage and I utilize an Auber PID controller with an analog electric smoker (a Smokin-It brand smoker).I can program it to hold a temp for a certain amount of time and them have that stepped up aver the course of time. Something a lot of sausage makers here on SMF do. 

Spend some time if both the electric smoker forum and the gas smoker forum here as well as the sausage forum here. You will glean lots of good info. 

You can probably get an MES + a PID for $400 or less. Like I said, check the sub forums on electric, gas and sausage making. 

 

[oldschoolbbq]

Try one of these . . .  http://www.smokingmeatforums.com/newsearch?search=smoke+houses&=Search

 

[firemedic7733]

Try one of these . . .  http://www.smokingmeatforums.com/newsearch?search=smoke+houses&=Search

Thanks for input, but looking for something much smaller in scale. Tbrtt1: good advice. I'll be looking into those. Was actually looking at smokin it smokers

 

[tbrtt1]

Can't go wrong with a Smokin-it smoker. built like a tank. One of those + a PID sill set you back a bit. But man is it a nice set up. Add an AMNPS and you'set for life for anything you wanna do. I do my briskest and butts overnight while I get my beauty rest. Fire and forget.

 

[gary s]

  Good evening and welcome to the forum, from a rainy and cool day in East Texas. Lots of great people with tons of information on just about  everything.

Good advice above 

Gary