View previous topic :: View next topic |
Author |
Message |
hounded66
Joined: 04 Sep 2008 Posts: 17 Location: Midwest
|
Posted: Dec 23 2014 Post subject: Sausage Smoker |
|
|
Hello,
Its time to get my Christmas present. Looking for a sausage smoker. I currently have a custom built horizontal smoker (works fine for 50 lb batches), and I would like a small batch smoker (10-20 lb capacity). I have been leaning towards a Masterbuilt, but there are so many negative threads on not enough smoke, temp problems, etc. What does the sausage community recommend? Electric would be a nice feature, and this will be dedicated to making sausage. _________________ Live and Learn |
|
Back to top |
|
 |
Bubba's BBQ Shack
Joined: 17 Dec 2014 Posts: 15 Location: Port Saint Lucie, FL.
|
Posted: Dec 23 2014 Post subject: |
|
|
I will be watching this thread like a hawk! For Christmas I decided on a sausage stuffer and meat grinder instead of the"essential oils" still I was going to get
I have 3 smokers but none that I want to use for low temp low maintenance smoking for sausages and cheeses |
|
Back to top |
|
 |
SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
|
Posted: Dec 23 2014 Post subject: |
|
|
I use an electric smoker from the Sausage Source, does very well for small batches.
Start tho smoke at 80° smoke 2 hours go up to 90°, another 2 hours, move up another 10°, keep going until you get to 150°, finish it there for another 2 hours.
80° 2 h
90° 2 h
100° 2 h
110° 2 h
120° 2 h
130° 2 h
140° 2 h
150° 2 h / total 16 hours. _________________ Here's a change Robert.
I still work here! |
|
Back to top |
|
 |
Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
|
Posted: Dec 24 2014 Post subject: |
|
|
I was given a used masterbuilt a few years back,
And all I use it for is sausage, it does a fine job with temp control, just watch your temps above the heating element, they are considerably higher there.
Other than that, I consider them very suitable for sausage work. _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
|
Back to top |
|
 |
Cat797 BBQ Pro

Joined: 18 Feb 2010 Posts: 717 Location: El Paso, IL
|
Posted: Dec 24 2014 Post subject: |
|
|
Harry Nutczak wrote: | I was given a used masterbuilt a few years back,
And all I use it for is sausage, it does a fine job with temp control, just watch your temps above the heating element, they are considerably higher there.
Other than that, I consider them very suitable for sausage work. |
+1......I have a Masterbuilt Electric Smoker (the 40 inch version), and it is dedicated to sausage and I love it.
Ed _________________ Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer |
|
Back to top |
|
 |
hounded66
Joined: 04 Sep 2008 Posts: 17 Location: Midwest
|
Posted: Dec 25 2014 Post subject: |
|
|
Thanks for the replies! It sounds like a couple of the pros are making due with the masterbuilts. Has anyone done anything with adding a deflector plate to control hot spots? _________________ Live and Learn |
|
Back to top |
|
 |
Camper Bob Newbie
Joined: 18 Jul 2014 Posts: 94
|
Posted: Jan 15 2015 Post subject: Electric Smoker |
|
|
I too, have been researching electric smokers. Have read many accounts of the Bradley and Masterbuilt versions. I have set my sights on a Cookshack model. Although a little on the expensive side, there aren't any negative comments anywhere.
Would like to hear from anyone who has a Cookshack model. _________________ Brinkman Cimarron Offset
Rocks Stoker Kit
LEM #5 Meat Grinder
LEM 5# Vertical Sausage Stuffer
Cookshack Model SM025 Electric Smoker |
|
Back to top |
|
 |
|