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Sausage Smoker

 
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hounded66



Joined: 04 Sep 2008
Posts: 17
Location: Midwest

PostPosted: Tue Dec 23 14 7:52 am    Post subject: Sausage Smoker Reply with quote

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.
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Bubba's BBQ Shack



Joined: 17 Dec 2014
Posts: 15
Location: Port Saint Lucie, FL.

PostPosted: Tue Dec 23 14 12:33 pm    Post subject: Reply with quote

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 Laughing

I have 3 smokers but none that I want to use for low temp low maintenance smoking for sausages and cheeses
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SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Tue Dec 23 14 1:22 pm    Post subject: Reply with quote

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.
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Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Wed Dec 24 14 4:08 am    Post subject: Reply with quote

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.
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Cat797
BBQ Pro


Joined: 18 Feb 2010
Posts: 717
Location: El Paso, IL

PostPosted: Wed Dec 24 14 11:14 am    Post subject: Reply with quote

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
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hounded66



Joined: 04 Sep 2008
Posts: 17
Location: Midwest

PostPosted: Thu Dec 25 14 12:12 pm    Post subject: Reply with quote

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?
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Camper Bob
Newbie


Joined: 18 Jul 2014
Posts: 94

PostPosted: Thu Jan 15 15 10:26 pm    Post subject: Electric Smoker Reply with quote

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.
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