smokehouse Vs Offset Sausage Flavor

[WstTxSmokes]

I'm trying to convince the better half that a small smokehouse is needed, ha. I currently smoke sausages on an offset. I'm curious if the flavor profile of a sausage smoked in a smokehouse is different/better than an offset? I do wonder if having to keep the temp lower on an offset is more cumbersome than in a smokehouse. For reference i usually burn pecan/post oak. Has anyone had experience with the two and find one better than the other specifically for sausage?

 

[SmokinEdge]

A smokehouse is specifically designed for lower temps, so maintaining a nice low even heat is pretty easy to do. In this way you get much longer smoke times and you can delay the target IT for better color and flavor development. So yes, for almost all cured and smoked meats the smokehouse is the way to go.

As far as wood, I use pecan for flavor mixed with cherry for bright color, it’s a great mix and doesn’t give an overpowering smoke flavor.

 

[mike243]

I don’t think my grandfather hot smoked in his smokehouse, most of the meats were salted and or hung, his was about a 10’x10’ maybe a little bigger, he had 13 kids and suspected they liked to eat all year lol he kept it under lock and key.