Suggestions??

[Husker Buck]

First off, Hello!! I have read quite a bit on the site and I am impressed, seems to be a ton of knowledge and experience here. Now for my question:

I have been looking into a smoker, my main uses would be 1. Deer Sausage and Jerky. 2. An occasional Turkey or gamebird (pheasant). 3. BBQ (Ribs, Brisket, etc...) Which smoker/cooker would you recommend for a beginner. In a nutshell, I am looking for ease of use and versitility, any suggestions?? Also, how do the propane smokers compare to charcol and electric. Scheels, Cabelas, and Bass Pro, carry all three.

Thanks in advance for any help that you guys can give.

[Big Mark]

Hi H B

Welcome to the mad house

I am only a new boy to this myself but from my limited knowledge and everyone elses say so I went for a WSM. I have a feeling that you may well get the same response.
Do a quick search on WSM and you'll find the answer my friend

EDIT: I stand corrected

[Bedlam BBQ]

I'd suggest something with a vertical and horizontal cooking section. The reason is you'll be able to "cold" smoke in the vertical which is what you would need to be able to do jerky. Although this may not be great for a beginner pit.

If you just want to try your hand at smoking meat for the first time, I'd suggest an electric Brinkman -- I know others may object to this suggestion. This type of smoker lets you try smoked meat without the hassles of maintaining temperatures inside the smoker. The only downside is you can't adjust the temperature, so if it's cold outside it will take longer to smoke meats.

[bigabyte]

I would definitely avoid a WSM or other bullet or vertical barrel cooker for smoking sausage and jerky. Those units put the fire below the meat, heat travels stright up, and it is harder to kkeep temps low in those units. If you want only one unit, I would look at an offset charcoal unit at a minimum, and if you have the budget get one with the added vertical cabinet attached to the end of the cooker. The WSM is the way to go for the birds and the BBQ, it's the sausage and jerky that is gonna snag you with that unit. Maybe a WSM and a unit better suited for cold smoking would be what you are looking for?
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

[SoEzzy]

I would split the plot too, if you are going to do lots of cold smoking take a look at the Luhr- Jensen you can find them online at less than $100.00 try Cabella's, this is the Big Chief, they also do two smaller sizes. Or there is someone selling cold smoker systems on ebay, I don't know much about them, so I can't say if they are good or bad.

Then get yourself a vertical or a horizontal that you think suits your needs. I like the WSM as a vertical.
_________________
Here's a change Robert.

I still work here!

[Husker Buck]

What are you opinions on a vertical propane smoker? Would I be able to regulate the heat enough at a low temp for the sausage and be able to smoke BBQ. The jerky doesn't bother me as much, as I usually use a dehydrator for that (I just want to experiment with something else). Also, how does the taste compare, I now that the die-hards shutter at the thought of propane or gas, I am just trying to get a start at something that I think I would enjoy.

Thanks a ton for all of the suggestions so far!!

HB

[Husker Buck]

Sorry, just re-read that, a little clarification, QUOTE - "Would I be able to regulate the heat enough at a low temp for the sausage and be able to smoke BBQ."

I don't intend to do these at the same time.

[Bedlam BBQ]

I've heard good things about the propane smokers and from what I've heard, you don't notice any flavor of the propane. I would think you should be able to regulate the temp a little bit since you can cut down on the amount of propane -- that's one thing I can't do with the electric ECB. But I like to smoke meat and not play with a fire all day to keep a constant temp.

[Tony]

SSTORY:

You can CERTAINLY regulate the heat generated by Your electric smoker.

You WILL NOT be able to generate more heat,but by way of simple controls,and there are more ways than one,You would basically be able to control the heat output generated by the electric heating element
that was originally supplied with Your electric smoker.

Get back to US on this topic,We can help You do this.

Best Regards, Tony

p.s. For My Barbecue Buddies on this Forum: Propane fueled burners emit no "Flavor" at all,Good or Bad, when used in propane fired smokers.

There are literally MILLIONS of Gas fired Barbecue grills in use.

I have never been aware of even ONE case of "Propane Gas" flavor
as it is used in the Gas Grill scenario.

All of My Smokers are Gas fired,And I have MORE than a Few! Some of them Natural Gas and some of them Propane.ALL of them are 100% convertible back to charcoal or wood.(Got two Offsets,Both currently GAS Fired.)

Jus' My Ten Cents worth,Hope everyone enjoys this FORUM as much as I do,No matter WHAT Fuel You use to fire Your Cooker with.

Best Regards, Tony

[Mark H]

There are lots of different kinds of deer sausage.

If you are going to do a "summer sausage", with a starter culture to ferment the sausage, I would recommend an electric smoker with a temperature control. If you read the labels on store bought summer sausage, you will see lactic acid culture added, this is an example of a fermented sausage. This requires a 24 or so hour hold at about 95 degrees to allow the fermentation. IMO, this would be an absolute nightmare with a charcoal fired unit. I guess you might be able to drape an electric blanket over the unit, but this still doesn't sound like entertainment.

Simpler, cured or continous operation smoked sausages, will do well in a charcoal fired unit, but an electric with temperature control will still yield the best product, IMO. An electric unit will also suffice to do a bird with good results.

If you want to BBQ, pork butts, brisket, ribs, etc., IMO you need a wood fired or charcoal fired cooker. The electric will work, but the smoke flavor will not be as good. I believe the smoke in an electric gets stale, as compared to an offset where the smoke goes through the unit at a single pass.

In short, I don't believe there is a single unit that will work well for all of the products you are making.
I have an offset horizontal that works well for me, but I've never made summer sausage in it. I guess you're going to have to decide if you want to mostly BBQ or process/smoke summer sausage.
Mark H

[Jeff T]

Husker Buck
welcome to the Smoke Ring i`m in Norfolk and own a WSM If ya want to stop buy and check it out your welcome too.
I also have a few other used smokers that i would part with really cheap to get rid of them, two charcoal burners and one converted to gas, two smokers made out of 55 gal barrels with offset fireboxes one of which is more of a cold smoker. I`m not selling the WSM but the others need a good home.
Here is some of them ....

Will sell this one for $50, new its $97 or so at menards

Barrel smoker for $75 but I need to install a gaskit to seal the lid more better but it works pretty good. The other one is more of a cold smoker, temps of 150-175 top`s no matter how much fuel ya add. The cook chamber opening is restricted. No picture of it though.

This ECB i will sell for $40, the afterburner convertion sells for more than 40 bucks. I added a exhaust vent to the top of this one so the burner don`t blow out on breasy days. And well its not all shiney and purdy anymore the black paint has dulled out. But it works great.
With all this stuff in the yard it looks pretty tacky but if ya make me an offer on any or all of these i`d prolly take it. After i got the WSM i stopped messing with the rest.
If you are or get interested in a Char-Griller smokin pro just get the grill/cook chamber and i have a side fire box still new in the box i`ll sell ya for $35 at menards they sell for around $45.

Here is a link to the char-griller post for more info on these smokers.... http://www.thesmokering.com/forum/viewtopic.php?t=810
They can be made into a fine smoker with a few modifications.
Anyway PM if ya want to check out the Wsm or the others.
Again welcome to the smoke ring neighbor.

[Husker Buck]

I don't believe that I would undertake any of the culture cured summer sausages, I would stick with the nitrite cured summer sausages. I have curing experience in both from a major food processing standpoint and the cultured items are extremely fickle, nitrite is a age-old proven cure. I am looking at some cured summer sausages, and snack stick type items that I would like to experiment with.

I would say that right now I am leaning towards a vertical. More than likely a gas or electric, just to ease time constraints of work, hunting, around the house, etc...

Has anyone ever heard of the Great Outdoors Grill Co. Smoky Mountain Gas Smoker. Bass Pro has these on sale now, any opinions.

Jeff T, I am also keeping your "extras" in the back of my mind. This smoker will more than likely be a Christmas Gift to myself, so I can justify buying a new one, to my wife.

[Husker Buck]

I don't believe that I would undertake any of the culture cured summer sausages, I would stick with the nitrite cured summer sausages. I have curing experience in both from a major food processing standpoint and the cultured items are extremely fickle, nitrite is a age-old proven cure. I am looking at some cured summer sausages, and snack stick type items that I would like to experiment with.

I would say that right now I am leaning towards a vertical. More than likely a gas or electric, just to ease time constraints of work, hunting, around the house, etc...

Has anyone ever heard of the Great Outdoors Grill Co. Smoky Mountain Gas Smoker. Bass Pro has these on sale now, any opinions.

Jeff T, I am also keeping your "extras" in the back of my mind. This smoker will more than likely be a Christmas Gift to myself, so I can justify buying a new one, to my wife.

[Smokin Tiger]

http://www.basspro.com/servlet/catalog.TextId?hvarTextId=67069&hvarTarget=search


Here is what I have and would work great. It already comes with hangers and hooks for sausage and such. Even has skewers.

[Smokin Tiger]

http://www.brinkmann.net/Shop/Detail.aspx?category=Outdoor+Cooking&subcategory=Charcoal+Smokers+%26+Grills&sku=805-2500-1&seriesname=Smoke%20King&seriessku=OUT-1001-A&id=286


It is a small picture, but here is one of the sausage hanging in the smoker. It is image 2.