First smoker

[bowkill02]

Hey guys,
Can I get some suggestions on different smokers for a guy wanting g to make sausages and bologna. Are there smokers that can both hot and cold smoke? I've recently moved to a new region of the country and want to keep some of the flavors from home so I've got to start making my own stuff. Thanks

 

[jmez]

Masterbuilt electric and buy the smokebox for it. Can cold and hot smoke. They work great.

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[bowkill02]

Is a window really necessary or just a luxury?

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[MuleyFever]

Masterbuilt electric and buy the smokebox for it. Can cold and hot smoke. They work great.

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Wow, I didn't know they had that box. Going to have to look into that. What do you mostly use it for? Fish? I have never cold smoked but see a lot of fish done that way.

 

[jmez]

Yes I do fish!! Works great. Cheese, different sausages, snack sticks, ribs, poultry, pork, pretty much everything.

Masterbuilt makes the smoke box, it's a game changer! It does not make much smoke without it it unless you are running 180 and above.

I have two of them so I can do 50# of sausage at a time. I use and like the 40 inch model. You can hang 25# of sausage in it. I like to hang sausage for smoking. I put a 1x2 on edge on the top rack holder on each side. Then put a dowell rod across to hang sausage.

I also put a 12x12 ceramic tile on top of the fire box in back right corner. This will spread heat better and prevent a hot spot in that corner.

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[bluesulphur]

I picked up a Smokin-It Model 3 this summer and it has exceeded my expectations. It's great to set it and forget it. I make lots of sausage so low consistent smoke is really important and Steve also provided great customer service. If you're a vet he throws in some extras too.

 

[chasenr]

Depends what you want to do but the UDS (Ugly Drum Smoker) is a good starter in my opinion. You can build one yourself quite easily and they are great for running long smokes. Just build a basket for the charcoal to sit in..

 

[Mighty Mouse]

Is a window really necessary or just a luxury?

I like the glass window in my Masterbuilt, but I wouldn't say it's necessary and it is a bit of a pain to keep clean. I use a spray bottle of rubbing alcohol, a couple paper towels, and a little elbow grease after every smoking session to keep the glass clean enough to see through. If I'm not diligent about cleaning, the creosote buildup will completely obscure the glass within 2-3 smoking sessions.

 

[BC_Outdoors]

Hey guys,
Can I get some suggestions on different smokers for a guy wanting g to make sausages and bologna. Are there smokers that can both hot and cold smoke? I've recently moved to a new region of the country and want to keep some of the flavors from home so I've got to start making my own stuff. Thanks

I’d for sure go master built or Pittboss. I had a Bradley and it was an absolute letdown, the master built are great at retaining heat and getting up to temperature quickly.

 

[Desk Jockey]

I did a Weston cabinet smoker for my first one. I wouldn’t go that route again or anything similar. It is Basically a cabinet with a manual smoke box over a propane burner. No digital control or self feeding options. Honestly not much different than I could do on a propane grill with a smoke tray.

You can get some good results but I have to reload the smoke tray by hand 2-3x for a long smoke and then keep checking the temp and adjusting the flame. No cold smoke option either.

It is fine, it I will probably add something like a master built or trager to the stable someday.

 

[Dirtscoots]

for cold smoke there are the tubes off amazon for cheap that take pellets. That is what I use for smoking cheese even in my Masterbuilt

 

[Gunnersdad49]

I have a Big Chief, it has no thermostat, and is workable but barely.

A quality cabinet style electric is great for sausages.

I got a Traeger pellet smoker for Christmas and use it a ton. It’s sort of a hybrid grill/ oven, but pretty brainless to use. A $12 smoke tube off of Amazon also allowed me to use it to smoke cheese.