TSM 30lb. Smokehouse Review

[dshef]

Retired my MES40 and bought a Sausage Maker 30 Country Smokehouse. Mounted a Bella cold smoker to the right side. I have done venison bag bologna, dried venison sticks, jerky, nuts, cheese, dried chipped venison and pulled pork with success. I use a inkbird unit to monitor smoker and meat temperature. A lot of people complain about temp swings but mine seems to work well. I have adjusted Novus controller temp to work from 40* to 275*. Factory was 50* to 225. Not hard to do. Instruction are on Novus website. Well built and the all stainless construction is easy to clean.

 

[SmokinAl]

Next smoke, you should take some photo’s & post them on here. Sounds like you have a great setup & we would all like too see it in action!
Al

 

[dshef]

I will do that. Should be doing venison bag bologna for a friend soon.

 

[BGKYSmoker]

I have the older TSM 30lb digital. The novus was junk. I wired the element to s heavy duty cord and run with an auber PID. Now the smoker is even better and still running strong after 5 years.

 

[dshef]

Here is my smoker in action. Put some Buffalo Cheddar Cheese in today. 50* outside. Plan on smoking for 3 hours. Mixture of apple pellets and wood chips in Bella smoker.

 

[BGKYSmoker]

Mine is older. Novus just there to fill the hole.