I must introduce myself by making a few confessions.
Firstly, I am a newbie when it comes to smoking foods. I have taken part in the processes but have simply been the laborer processing meat to be smoked. Sausage then was smoked in a walk in smoker.
I am the only one in my family that really cares for smoked foods, and I generally only cook for my wife and I.
I have a pellet smoker with side cold smoke cabinet and started smoking myself some cheese and salmon. I loved it. I then wanted to smoke some sausage links and summer sausage, but found that I could not get proper temps on my current pellet grill.
I discovered that a local store sold a nice looking all stainless smoker and I had a coupon so I decided to purchase it. Sorry to tell you this, but it is a competitors model that is pretty much identical to your number 2 analog smoker. I had not heard of either of your companies before my impulsive purchase. I have never been in the market for my own smoker until after I tried to make summer sausage on my pellet grill and fought the temperatures. Too hot in main part of grill and too cold in cold box. Opening and closing lid over and over was not going to cut it. Not enough ice to keep temps down. I figured the new smoker be the answer.
I quickly discovered that these analog smokers are likely ideal for ribs, butts, large pieces of meat, but not perfected for sausage, at least not when trying to use all 5 racks. Trouble is, I wish to make 15-20 pound batches of sausage at a time.
I realize that what I have and your number 2 would likely work just fine if the operator only know what he was doing. I have spent many hours already searching the web and many forums of meat processing and similar smokers. Your forum seems to have the largest amount of information. I appreciate that which I am learning here and thank all of you for the information you have shared. I will likely not be in the market for another new smoker soon, but have already seen some addon’s of yours I may choose to purchase. I just need to figure out what I already have first. Too many times I have thrown more money at a problem in which only a little patience and time would have worked better.
I like in the desert in Phoenix, AZ which does not help with keeping temperatures low.
Firstly, I am a newbie when it comes to smoking foods. I have taken part in the processes but have simply been the laborer processing meat to be smoked. Sausage then was smoked in a walk in smoker.
I am the only one in my family that really cares for smoked foods, and I generally only cook for my wife and I.
I have a pellet smoker with side cold smoke cabinet and started smoking myself some cheese and salmon. I loved it. I then wanted to smoke some sausage links and summer sausage, but found that I could not get proper temps on my current pellet grill.
I discovered that a local store sold a nice looking all stainless smoker and I had a coupon so I decided to purchase it. Sorry to tell you this, but it is a competitors model that is pretty much identical to your number 2 analog smoker. I had not heard of either of your companies before my impulsive purchase. I have never been in the market for my own smoker until after I tried to make summer sausage on my pellet grill and fought the temperatures. Too hot in main part of grill and too cold in cold box. Opening and closing lid over and over was not going to cut it. Not enough ice to keep temps down. I figured the new smoker be the answer.
I quickly discovered that these analog smokers are likely ideal for ribs, butts, large pieces of meat, but not perfected for sausage, at least not when trying to use all 5 racks. Trouble is, I wish to make 15-20 pound batches of sausage at a time.
I realize that what I have and your number 2 would likely work just fine if the operator only know what he was doing. I have spent many hours already searching the web and many forums of meat processing and similar smokers. Your forum seems to have the largest amount of information. I appreciate that which I am learning here and thank all of you for the information you have shared. I will likely not be in the market for another new smoker soon, but have already seen some addon’s of yours I may choose to purchase. I just need to figure out what I already have first. Too many times I have thrown more money at a problem in which only a little patience and time would have worked better.
I like in the desert in Phoenix, AZ which does not help with keeping temperatures low.
