Opinion on smoker for sausage

Discussion in 'Sausage' started by ifitsdeadsmokeit, Oct 19, 2010.

  1. I'm just getting into starting to make sausage.  Have bought the equipment, grinder and stuffer, but my smoker isnt really set up for the low temps needed to smoke sausage or hanging them....it is a Lang Patio model.  Planning on making my first fresh batch of sausage this weekend.  So I was thinking to add a smoker to my Christmas list this year for the main purpose of smoking sausage....maybe a few other things when it would be a hassle to fire up the other one, i.e. wings...looking for suggestions or opinions on which way to go and what I should consider.

    Have considered building one, but I dont have lots of spare time on my hands so will go the buy route.

    right now my thinking is a MES 40 and buying a amazin smoke generator to go along with it.....anything better or a way to do it on the Lang...
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Mes 40 and  smoke gen would be a great way to go.
     
  3. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I use my GOSM but have a hard time keeping the heat low enough when its above 70* outside

    best way for sure to smoke sausage is in a smokehouse.  but I do get by with my GOSM but can only do about 25# at a time

    an MES would probably do about the same.  I made wooden Dowls to hang the sausage on in place of the racks
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I also use an older GOSM and a electric hot plate. Now I can make smoke as low temp as 85° and then it can go all the way to about 150°ish or so. So sometimes I have to light the propane fire to get the sausage up to the 152° I just use that hot plate it was 9.95 at  Walgreens and it works just fine.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    MES 40 with the A-MAZE-N-SMOKER sounds like a sure winner to me.

    Bear
     
  6. I have a big block Gosm, I can run it around 150 F just half way between low and Medium. Most sausage you want to dry the cases around 120-130 F for a couple of hours then apply somke @ 150 F for several hours then go up to around 170 f until an internal of 150 F You need something that will keep an even temp. A MES 40 or Big Block Gosm would work well.
     

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