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5 replies

sausage smoker needs advice

S smokinbubbaMember
I currently have a homemade smoker made from a two drawer file cabinet (drawers removed of course and plate door installed) with a propane burner. Constructed similar to the small Sausage maker model. I smoke about 12lbs. of deer trail bologna at a time & takes about 12 hrs. to get to 160deg internal temp. I have no thermostat control what-so-ever and have to check and adjust the temp to 180 very often. This thermostat control is why I am considering a CS unit. Does anyone hang sausage in the Smokette model? If so how many 2" logs can you hang at a time. Can you set the Smokette at 180deg and not check it every 15 min? Do these things have smoke stacks? How do you vent them? Thanks in advance for any help. Sorry so long!!
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FM Former Member
I can get about 15# in my 55. I used to smoke with wood and and watch the thermometer like a hawk. I found it best to use a small amount of wood in the CS and open the door ocassionally. I generall smoke at 180 for a couple of hours (depending on the sausage) then place it in a water bath to finish it off. I generally smoke trail bologna for 3-4 hours befor removing.
S smokinbubbaMember
Ammendment to above question. If you can get 15 lbs in a 55 and the 55 and smokette are approx the same size (except for height)what would be the advantage of buying the 50/55 over the smokette? That is if I use it mostly for sausage. Is the burner in the smokette far enough away from the heat source as to not burn or shrivle the bottom of the cases? I think this is the problem with my current smoker with the propane/cast iron shillet filled with sawdust. Too much heat close to the bottom of the cases. I am only using 1 1/2" X 12" casings as it is.(got to have a thermostatically controlled unit anyway just dont want to have the same problems as I currently have when I buy a CS)
FM Former Member
I haven't done sausage yet but I have a smokette and a 55 I bought after the smokette. If I could do it over again I would of bought the 55. I love my smokette for travel but I allways use my 55 at home.I hang my ribs and they cook evenly.If you can afford get the 50 or 55 you will enjoy the extra space.

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