BBQBlitz
Thanks for the nice link and information.
Yes, this unit can qualify to be called a smoker but you have to make it yourself. I checked the web page and the company charges $4750-. I would add another grand or so and will get an industrial unit from Koch Equipment:
http://www.kochequipment.com/site/eq...d_category=152
Now you have USDA approved industrial unit that can be used in any meat processing plant.
Of course if you can do metal fabrication yourself, itâ€[emoji]8482[/emoji]s a different story.
For starters you canâ€[emoji]8482[/emoji]t go wrong with The Sausagemakerâ€[emoji]8482[/emoji]s $145.00 unit (20 lbs)
http://www.sausagemaker.com/index.as...ATS&Category=4
or get some ready to assemble kits.
And there is Bradley Technologies $495.00 cute unit with a separate smoke generator.
http://bradleysmoker.eseecommerce.co...&category_id=2
Here there is a little catch: to generate smoke it uses prefabricated smoke briquettes which are available from company distributors. Myself, I like to pick up piece of oak for free.
And most important: if you donâ€[emoji]8482[/emoji]t cure your meat right or screw up your smoking/cooking temperatures not even a $1,000,0000 unit will save your product. Itâ€[emoji]8482[/emoji]s all in your hands, your smoker is just the tool. Most people are smoking products at too high temperatures. You can get away with that when smoking larger pieces of meat like butts or loins but with sausages high temperatures spell simply a disaster. I would like to clarify a point here that I am not talking about barbecuing or grilling which are separate arts. I am referring to the art of smoking.
Check this photo of my friend Waldemar who build his smoker for free, yet he will make a better smoked product than any of the $50,000 smokers. Why ?
He knows excactly what heâ€[emoji]8482[/emoji]s doing and the Mother Nature is on his side
.