Which Smoker?

[janzy]

I need to buy a new smoker to smoke sausages.
I have a ceramic smoker now that does a really good job on everything, but It won't go as low as 100 degrees (which I need).
Does anybody have any recommendations? Gas or electric?
I'm leaning towards a Masterbuilt.

[salmonclubber]

i think the masterbuilt would be a great smoker i hear a lot of great things about them i built my own electric out of an old fridge it works great for sausage it has a lot of room my biggest batch so far was a 50 pound batch of summer it worked great i think you will out grow the masterbuilt and want something bigger because everything tastes better when smoked and making sausage is really addicting soon you will want to make lots of sausage lol ok enough rambling
huey
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Happyness is a full smoker

[janzy]

Huey,
Its already addicting!
I've been making all kinds of fresh sausages, but need to make some smoked now.
I just built an incubater out of an old freezer. I use a pid controller and a baby humidifier with it. That'll be for salami's once I get everything perfected.
I thought about a fridge cabinet for a smoker, but what about the inside plastic walls?

[salmonclubber]

janzy

i used a old ceramic lined fridge that i found at the local landfil it has ceramic lined metal walls and floor no plastic in the smoker i use a thermostat and can get temps as low as 90 degrees and hold them there for hours no problem and get a hi temp of 220 no problem i make a lot of bacon and sausage it works great
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Happyness is a full smoker

[71ragtop]

Got the Masterbuilt 42" model. Pretty much stupid proof. Set it and forget it. Only drawback is it's cheaply put together. I snapped the top hinge pin off on a windy day and had to JB WELD it back together. Other than that it works great. Digital controls make it easy work.

[Ol' Smokey]

I have a Bradley Original Smoker which works good but the cost of the smoking pucks is to high. Solved that problem by purchasing a Smoke Daddy from http://porkypas.com/. I leave the heating element turned off when smoking cheese and the smoker temp barely goes over the outside temp.

I get my pellets from http://www.cookinpellets.com they are considerably less costly and they have different flavors.

The Masterbuilt will be my next electric smoker. It will also have a Smoke Daddy on it for smoking Cheese.

Here's the Smoke Daddy on my Bradley
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Weber Smokey Joe
Weber 22"
Bradley Original w/smoke daddy
Brinkman Gourmet
Char Griller Pro

[fireman_pete]

Hi All,

Has anyone used a traeger on the smoke setting for sausages?

I have a traeger 075 and will be making my first batch in the next few weeks?

Thanks

Pete

[glaufe]

I am also shopping for a new smoker, so thought I'd tag onto this thread. We primarily make sausage (summer and bauernwurst), and will probaly mostly continue along that vein. However, I would like something that has the potential to do more on occasion, such as smoke fish, poultry, ribs. We are currently using a Lil' Chief, and would like to upgrade. We usually make 25# batches, so we have to smoke in phases, as it doesn't all fit. Also, we'd like something more automatic that we don't have to monitor so frequently. This will hopfully sit on our back patio (protected not covered), so we'd like something durable but decent looking. We are more interested in buying something than making a smoker, but are open to suggestions.
From poking around on the web, I've noticed the Bradley smokers mentioned quite a bit for sausages. I'm used to hanging our sausages, so is there any advantage/disadvantage to laying linked sausages on a rack instead? Electric vs. propane-is that just a matter of portablilty?
We appreciate your time and opinions! Let me know if you need more info