IMtri_51

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I can maintain that easily in a WSM using the snake method. I've actually held it below 150 for hours at a time depending on the ambient temp.

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Awesome news .. I’ve seen the snake method, but still trying to educate myself on it and other methods .. that’s great news though, I’ll probably end up getting the WSM

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I have had my WSM for around 7 or 8 years.
You could smoke at 180 for 20 hours if you know what you are doing but that might take some trial and error.
If you get a temperature control device you could go at whatever temp you want and not even worry about it.
DigiQ runs around 35 degrees to 475 degrees.

ETA: I have a Pitmaster IQ 110, the original, and I have run at 200 for 18 hours and did not add any charcoal.

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Awesome feedback.. thanks you! I need to look a little further into DigiQ

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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.

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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

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

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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?

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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.

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.