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Smoker Suggestions
Posted on 12/7/20 at 2:29 pm
Posted on 12/7/20 at 2:29 pm
Need some suggestions on a smoker.. I'm open to any and everything at the moment while I try to figure out what will work best for me
Looking for the best application for what will be used mostly to smoke sausage, but also capable to doing to good job with smaller stuff too (butts, briskets, etc.)
At first I was thinking about just going ahead and building a smokehouse which would be best for big batches of sausage, but thinking I want something smaller with plans to build a smokehouse in the future.
Looking for the best application for what will be used mostly to smoke sausage, but also capable to doing to good job with smaller stuff too (butts, briskets, etc.)
At first I was thinking about just going ahead and building a smokehouse which would be best for big batches of sausage, but thinking I want something smaller with plans to build a smokehouse in the future.
9
Posted on 12/7/20 at 2:38 pm to IMtri_51
22" Weber Smokey Mountain
Unless you are looking for an offset.
Unless you are looking for an offset.
Posted on 12/7/20 at 2:49 pm to SmokedBrisket2018
Looking at that model now. Not totally sure which style I want as far as offset or not. Heck, I'm not even fully decided on which heat type I prefer (charc., gas, elec., pellet, etc.)
I cook a lot, but this will be my first foray into smokers, so Im just looking to take in as much info as possible to make an informed purchase.
I cook a lot, but this will be my first foray into smokers, so Im just looking to take in as much info as possible to make an informed purchase.
Posted on 12/7/20 at 2:49 pm to IMtri_51
Unless you opt to build a cedar closet smokehouse then I would vote drum smoker. I have an Oklahoma Joe Bronco and have had a great time cooking on it. It comes with meat hangers that you can hang a good bit of sausage links on.
This post was edited on 12/7/20 at 2:50 pm
Posted on 12/7/20 at 2:55 pm to Saskwatch
quote:
I have an Oklahoma Joe Bronco
Love mine, highly recommend.
Posted on 12/7/20 at 2:59 pm to IMtri_51
First thing to do is decide how much time and what type of smoke flavor you want. Then we can recommend an offset, gravity fed, drum, etc. Is this a one size fits all as far as grilling as well or strictly smoking?
Posted on 12/7/20 at 3:13 pm to ruger35
quote:
First thing to do is decide how much time and what type of smoke flavor you want. Then we can recommend an offset, gravity fed, drum, etc. Is this a one size fits all as far as grilling as well or strictly smoking?
Don't know much about smoke flavor.
The number one purpose for this purchase will be to smoke batches of sausage a few times a year, for that I am looking at 180ish degrees, and smoking to an internal temp of 140ish degrees (hopefully 6-8 hours of smoking)
Outside of that I'd like for it to be somewhat applicable to other types of slow cooking smoking such as Pork Butts, Briskets, Ribs, etc. (I don't have much experience here, but would really enjoy experimenting)
I have a grill for higher temperature cooking such as steaks and similar, so this is mainly for slow cooking.
Posted on 12/7/20 at 3:15 pm to Saskwatch
quote:
I have an Oklahoma Joe Bronco and have had a great time cooking on it.
Checking it out now, very nice, thanks for the recommenddation
Posted on 12/7/20 at 5:52 pm to IMtri_51
Really like the Bronco. I’d stalk Walmart’s website bc it goes on sale every now and again. I got mine for $200 after tax.
Posted on 12/7/20 at 7:01 pm to IMtri_51
quote:
Don't know much about smoke flavor.
The number one purpose for this purchase will be to smoke batches of sausage a few times a year, for that I am looking at 180ish degrees, and smoking to an internal temp of 140ish degrees (hopefully 6-8 hours of smoking)
Outside of that I'd like for it to be somewhat applicable to other types of slow cooking smoking such as Pork Butts, Briskets, Ribs, etc. (I don't have much experience here, but would really enjoy experimenting)
Pellet grills will be lighter flavor, they may work for your application as you can run a dirtier fire with sausage. A charcoal smoker may work well for your needs, an insulated cabinet/gravity fed or even something like the Masterbuilt gravity fed series. I haven’t used one, but from reading here and just knowledge about smokers I recommended them to a few guys at work and they love them. Might be worth checking out, not sure if it controls to 180 but you could always try naturally drafting it for low temps.
Posted on 12/7/20 at 7:35 pm to IMtri_51
Weber kettles or Smokey mountain series are good if you don’t mind tending the charcoal. They’re inexpensive and don’t have any components that would break (such as you’ll find with these hi tech WiFi enabled pellet smokers).
Posted on 12/7/20 at 7:58 pm to ruger35
Yea, the more I look into it, the more I’m leaning away from a pellet and toward a charcoal, just not sure if the pellet is going to give me the smoke I’m wanting to achieve with sausage
I’ve looked hard into the Weber Smokey mtn, and the Oklahoma Joes Bronco, and they both look like great units as stated above, just curious as to how much sausage I can effectively hang and smoke at a time with each model
I’m going to look into the masterbuilt gravity series that you recommended as well
I’ve looked hard into the Weber Smokey mtn, and the Oklahoma Joes Bronco, and they both look like great units as stated above, just curious as to how much sausage I can effectively hang and smoke at a time with each model
I’m going to look into the masterbuilt gravity series that you recommended as well
Posted on 12/7/20 at 8:18 pm to IMtri_51
Offset will allow you to cold smoke, a Weber or anything with the fire under the food isn’t going to be able to do that. I’m only mentioning this because it sounds like your focused on doing sausage, a lot of sausage recipes will use instacure and cold smoke.
Posted on 12/7/20 at 8:34 pm to cssamerican
You can cold smoke anything with a smoke tube with any type of grill.
Posted on 12/7/20 at 8:46 pm to cssamerican
quote:
Offset will allow you to cold smoke, a Weber or anything with the fire under the food isn’t going to be able to do that. I’m only mentioning this because it sounds like your focused on doing sausage, a lot of sausage recipes will use instacure and cold smoke.
That was my first thought when looking at these types of models was if I could keep the temp down low enough to smoke sausage the way I want
Posted on 12/7/20 at 9:32 pm to IMtri_51
I have not cold smoked, that said the most versatile, adaptable smoker you'll find is the Weber Smokey Mountain given the accessories available.
You want to turn it into set and forget? It is almost that way straight out of the box once you dial it in but you can add electronics like a DigiQ for true set and forget like an oven.
If you like the drum style like a Bronco or Pit Barrel Cooker you can get a hanging rack accessory that will turn your WSM into a drum. Also, it's a Weber, so the quality is there, a WSM will last a lifetime.
The WSM is very, very adaptable.
You want to turn it into set and forget? It is almost that way straight out of the box once you dial it in but you can add electronics like a DigiQ for true set and forget like an oven.
If you like the drum style like a Bronco or Pit Barrel Cooker you can get a hanging rack accessory that will turn your WSM into a drum. Also, it's a Weber, so the quality is there, a WSM will last a lifetime.
The WSM is very, very adaptable.
Posted on 12/8/20 at 7:28 am to IMtri_51
Posted on 12/8/20 at 7:36 am to IMtri_51
A fat boy from Backwood Smokers in Dixie, LA is what I have. For sausage simply add a electric element below and use the damper on the inside to control temp.
Posted on 12/8/20 at 8:53 am to SoDakHawk
quote:
I have not cold smoked, that said the most versatile, adaptable smoker you'll find is the Weber Smokey Mountain given the accessories available.
You want to turn it into set and forget? It is almost that way straight out of the box once you dial it in but you can add electronics like a DigiQ for true set and forget like an oven.
If you like the drum style like a Bronco or Pit Barrel Cooker you can get a hanging rack accessory that will turn your WSM into a drum. Also, it's a Weber, so the quality is there, a WSM will last a lifetime.
The WSM is very, very adaptable.
Have you personally smoked sausage on it? Did it work well for that application?
If you were looking to smoke sausage at 180 degrees for 6-8 hours, you feel confident the WSM could do it?
I really like the WSM.. just weighing the offset vs. barrel type.. the only real concern is sausage and having something that can hold that 175-200 degree range easily. I have no doubt that the WSM can easily handle all of the other smoking I’ll be doing
Posted on 12/8/20 at 8:58 am to AncientTiger
quote:
Lone Star Grillz
Check out their off-set smokers. These will accomplish your goals with ease
I’ve seen this in my searches, and I have no doubt they are one of the highest quality smokers out there.. just not sure I can justify the money for the relatively small amount of smoking I’ll be doing.. but if I could.. no doubt id love to
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