• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

smoker suggestions


Joined Jan 26, 2014
Hi everyone, i'm totally new to smoking, don't even have the equipment yet but want to start making my own sausages,pepperoni, and that kind of stuff. My question is what kind of smoker do you recommend I get.
Just looking to get pointed in the right direction, any and all responses will be greatly appreciated.


Master of the Pit
OTBS Member
Group Lead
Joined Mar 6, 2009
If you are looking at making sausage and pepperoni your better question may be what kind of equipment do I need to make sausage and pepperoni.  I believe pepperoni is a fermented sausage so you'll need a temperature and humidity controlled curing chamber.  Non-fermented stuffed sausages still require a grinder and a stuffer.   Most of these products need a cool or cold smoke at least in the beginning of the cooking process.     Cold smoke can be generated without a smoker.

Deciding on a smoker involves deciding how "hands off" you want to be  (electric), price considerations (ECB to largest reverse flows), how much cook space you need (small off-sets vs smokehouse).

There are a lot of discussions on the forums about why some people go with electric vs propane vs small offset vs bullet smokers vs large wood fueled smokers.

We can answer any questions you have but what smoker is really broad.
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.