Smoker

jjach · Joined: 31 Aug 2006 Posts: 9

First a little background, I've been using a WSM for about 10 years. Started making a few batches of sausage a few years ago. Got my own grinder and vertical stuffer. Now I am looking into a electric smoker. I want to try making my own Kielbasa and other smoked sausages. The masterbuilt 30" looks ok, but still researching. Is there any difference between that one and the Bass Pro smoker. They look identical. If anyone has a preference for these or a different smoker I would appreciate some suggestions.

Jarhead · Posted: Apr 24 2012 Post subject:

Welcome aboard jjach.
Why not use the WSM?
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jjach · Joined: 31 Aug 2006 Posts: 9

From what I've read here, it's very possible but a pain in the rear end. Especially trying to hold at lower temps.

Kevin P · Posted: Apr 24 2012 Post subject:

Every smoker, it seems, has some limitation and/or quirks that need to be dealt with.

Masterbuilt 30 is a fine electric smoker. The Bass Pro smokers are near identical. Either one will do the job. Less costly than the Bradley's because of the pucks required for the bradley.

My masterbuilt EX is BIG, and runs on propane. You can hang 20-pounds plus in there comfortably. In hindsight, for sausage, I should've gone electric as the temps with gas can fluctuate a bit more, and they also tend to run hotter. But I can adapt...

If you'd like to try the WSM for sausage, it'll work fine, but may need some more attention. see here:

http://www.thesmokering.com/forum/viewtopic.php?t=57464

Kevin

Jarhead · Posted: Apr 24 2012 Post subject:

I use a #10 can and a cast iron skillet.
Punch some holes in the bottom and about 1" up on the side.
The skillet acts as your damper.
I get it started with 3 or 4 lit briquettes and add 2 or 3 chunks per hour.
I smoke in an insulated FEC and can keep temps below 100.
You may have to add more lit charcoal if you want higher temps.
I'll see if I can find a picture of it.
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KCBS CBJ & HMFIC Debbie's Q Shack

Canadian Bacon · Posted: Apr 25 2012 Post subject:

I have the 30 in Digital Electric Masterbuilt from Bass Pro...they are identical they just slap Bass Pro's logo on it....it is great for holding temps and will hold 10 pounds of kielbasa.
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