Looking to purchase an inexpensive electric smoker dedicated for sausage smoking. For less than $300 this one on amazon seems to be fairly decent. It won't get used enough to warrant spending a whole lot more, just don't want to buy junk. Master Built is another possibility but they seem to have mixed reviews. Any recommendations would be appreciated.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I’ll second the Smokin-It brand - I have a 3D - however, the price point is higher than what you are looking to pay, at least new. see if you Can find one on the used market, that’s where you probably can stay closer to your price. They sell analog versions, which will be a little cheaper than the “D” or digital model like what I have. My dad has the #2 analog and does some great cooking with that as well.
I have an electric smoker dedicated to sausage. Bought mine years ago from sausagemaker.com. But they don’t carry the unit I purchased anymore and their units are expensive. Mine is similar to the “Big Chief” on Amazon.com. A bit cheap, but works just fine for sausage making. Hope this helps.
I have had a Cookshack Smokette for going on 20 years and it has been rock solid. However, it is well above your price point. A friend of mine had an electric smoker that burned the bisquettes. It was cheap and even though it wasn't used often, he had issues with wires burning through etc. It's hard to know if a cheap smoker will last as long as you need it to or for that matter if an expensive unit will meet your expectations. You might find a gently used one online that someone bought and didn't fall in love with.
I looked at that one. That burns the biscuits, the problem is if they go out of business. Where do you get the biscuits? No, thanks. Thanks anyway for the recommendation.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I don't have any experience with this, and I don't know who makes it or how you would get parts. If I was going to buy an electric smoker, I would go with the Masterbuilt 40" or maybe Pit Boss. Both are a bit over your price point, but having the extra height will eventually allow you to more easily hang sausage. I have a diy electric for sausage, and its about 48" high.
EDIT: Steer clear of digital controls if you can, they are not reliable. That's the way the world's going though.
My first smoker about 20 years ago was a Smokin-it #1 and it worked great. The only reason I sold it was because of my back problems and arthritis. If you have a place to put it on a cart or shelf it will save you from bending and squatting and you should enjoy it.
Alright, I will ask my dumb question. What is special about smoking sausage that it requires an electric smoker versus say a Weber or a pellet smoker? Happy to support MCS in all of its forms, but I guess this is the first I’ve seen where we want an electric dedicated smoker for sausage.
Smoking sausage generally requires many hours at relatively low temperatures (compared to general smoking temperatures). Electricity is less expensive than charcoal, propane or pellets. In addition, electrics can reliably hold the relatively low temperatures, down to 125º or so, needed to start the process of smoking sausages like kielbasa..
I have a dedicated smoker. Here are some reasons. 1) Easier to manage temp than a WSM and better smoke flavor than a pellet pooper; 2) lower temp for smoking sausage. Now you can smoke at 250d, but you really got to keep an eye on the sausage. If the sausage goes over ~165d, you risk that the fat will render; 3) Ease of operation. Open the door and grab your sausage or replenish the wood shavings. Is having a dedicated electric smoker needed for sausage - No. But it sure makes it a lot easier.
MIght be a silly question (am i also looking for a dedicated smoker), but what is the main difference between the likes of say a vertical smoker (electric) say against something like a weber smokey mountain (charcoal).
Fuel source being the primary difference, but is there anything different that affects the taste of the smoked meat?
Is it purely just personal preference? Do you get more space with vertical?
Charcoal and wood pellets are different sources of heat. Wood chunks and wood logs add smokey flavor whereas pellets burn so cleanly the smoke flavor is pretty mild in comparison. You will get more space with vertical.
Mold grows over time on air dried product like salami or coppa. The white mold adds to the flavor and is desirable. Smoking inhibits the growth of mold
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Don't forget about the Bradley Smokers. Meathead wasn't a fan back in '13, and they ain't cheap, but those who do love them, love them. And they've come a ways since then. https://amazingribs.com/smoker/bradl...smoker-review/
I think I mentioned above that the only hesitation with that smoker is the pucks. I read some reviews that say the feeder mechanism jambs. The overriding concern would be Bradley just going out of business. Where would you get that pucks at that point? Otherwise it does look like a pretty neat rig!
Troutman Admittedly I didn't read through every response above. But yes that was Mh's biggest complaint, the 'what if' scenario of them going out of business and their proprietary pucks..but he had that concern 11 years ago and they're still here. I get it though.
Thanks everyone. I'm really drawn to the Smokin-it 2D. If mama finds out I'm in deep doodoo. That said its her birthday AND valentines day this month so I think I can make a soft sell. MCS always has a way to get around any impediment !!
I think you’ll like it for various uses. Sausage, fish, even cold smoking if you go that way. And I’m sure you saw the pellet attachment you can add if you want. More money of course, but MCS as you said! Plus…it’s a great cambro/holding warmer if you need the extra room. Additional, the digital models provide higher temp range as well compared to analog model.
I have had my fair share of smokers. Among the many, I have had 3 electric smokers. My first one, a vintage 2003 Char-broil variable electric that I bought for $70. My “gateway” smoker. It didn’t cook very good food, but that had everything to do with the chef, not the smoker. It did get me into the hobby.
My next one was the Bradley smoker, vintage 2006. I loved the Bradly, I loved the pucks, I loved the food I cooked on it. I loved that I could cold smoke. Only two problems, the heating element wasn’t very strong, so you couldn’t get much above 300, and it wasn’t very well insulated. In cold weather I kept it in the garage. The problem was e garage is where our kids bikes were kept. When the kids crashed their bikes into the Bradly, it broke. So sad.
I then turned to the dark side, purchased a WSM. I love my WSM, even placed 2nd in a BBQ contest with it, but electric is easier. Then in 2011 I bought my current electric, Cookshack Smokette elite. SM025. I had to get something durable and insulated. It has been with me since.
my wife says the electrics consistently produces great food (now that the chef has mad BBQ skills) I have to agree.
Electric smokers are so underrated, imo. They can produce way more smoke than a pellet grill or a Kamado. Yet the pyromaniacs who do the reviews seem distracted by the absence of fire to give these smokers a fair shake.
Enjoy your electric smoker, whatever brand or price you pay. Don’t let the pyromaniacs tell you it’s not true BbQ.
Yes to the more smoke from an electric. I've had a Cookshack for 20 years, but was looking for even more smoke. I bought a Grilla Mammoth pellet smoker thinking that would do the trick and my Cookshack puts out more smoke flavor.
MCS as you said! Plus…it’s a great cambro/holding warmer if you need the extra room. Additional, the digital models provide higher temp range as well compared to analog model.
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