smokers

Suasage,

Great question. I am also looking into a smoker that will serve a dual purpose. I too make sausage. Talked to a rep at Cookshack and after speaking with her I believe their product will serve my purpose. I would like to hear from someone who actually smoke sausage, but did not actually fully cooked them, if that makes sense.

quote:

Originally posted by sausagedog:
... I want really good smoked sausage...

Smoke "flavor" is so subjective. Some people buy a CS, put one wood chunk in and feel it's oversmoked. Other, buy one, load it up with mesquite and say it's not smokey enough.

Best thing going for a CS is a 30 day money back guarantee.

If you go up the page a little, I added a new forum this week "why buy a cookshack / which one" and you'll see plenty of questions very similar.

Just about any smoker will work to make sausage, if you can control the environment (temp, humidity)

And of course, there is this sausage forum to help.

Good luck in your search.

Check out the following link:
My second sausage attempt

I can assure you, the cookshack smokers produce a quality product. For me, creating a recipe was more of a hassle than anything. I guess you could just purchase a premix sausage mix and just smoke; however, I feel writing your own recipe is always more rewarding.

Just a quick note, I purchased a model 50 since I wanted to make larger sausages. I don't have any experience with smaller cookers.

I have been for the past several years, traveling more than 2hrs to a premier sausage maker for all my sausage needs. My buddy who also goes with me said after tasting my second attempt, "I guess we won't be going to &**%#@*#@$ anymore for our summer sausage."

Good luck.

I have the CS 08 and have smoked a lot of sausage, deer, beef and pork, summer, snack and brat size. Almost bought the S.M. until I found this site, have never looked back. Thanks cook shack, will add more when I have some more time.
paul

I have an 08 and smoke-cook all kinds of sausage in it, but mostly summer sausage, about 30 to 60 lbs a week, it works so well that I just purchased a model 50 so I can free up my 08 to smoke other type of meat.

Bud

The cookshack does well on large diameter sausages like trail bologna. How ever I gave up trying to smoke smaller diameter sausages (keilbasi, slim jims etc.)in the cookshack.
It is not the flavor of the sausage, it is hard to get the color for the product. I believe it has to do with the lack of air flow and there is too much humidity in the box to get the proper smoked color.
Go to this link
http://forum.cookshack.com/eve/forums/a/tpc/f/4421013824/m/4551055434