Smoker suggestions?

[Mykidsdad]

If smoking sausages there are two primary techniques. Hot smoking is just like cooking a piece of chicken or other meat in that you are really soaking to temp and consuming the meat immediately. Making a “smoked sausage” or cured sausage is a different process using curing salt in the blending process and smoking at a much lower temperature. Cured sausage has a saltier flavor and different texture. Think Kielbasa, summer sausage, etc.

Pre-poaching fresh sausages is a great technique to ensure that fat from sausages doesn’t cause flare ups when grilling. Because most smokers cook using indirect heat, it is an effective way to cook sausages without burning.

Ya, I can’t remember a time when I had meat done early.

I’m probably more about the output than process. I like gear, but those who know me know I like to eat!

ETA: What is the ‘;smoker box’ for the recteq? Is that for smoking fish? You can cook fish on the main grill area on a plank or grill, right?

What are the advantages of the recteq over the Traeger and Yoder? The PID controllers? Seems like the recteq are a bit cheaper also?

Are there advantages to smoking sausages? I’ve got system now where I boil my brats in beer for a 10 minutes with green peppers and onions sliced thin. Pull the brats and let the peppers and onions boil down. I grill the brats at high heat slathering them BBQ sauce that carmalizes. Don’t need to worry about internal temp since I boiled them. Then cover with the green peppers and onions, which should almost be jellified. Little mustard and damn if that ain’t good eating.

[The Norseman]

I have a Kamado Joe. I love it.

I call it, Dr. Smokelove: Or how I learned to stop worrying and love the dome thermometer.

I?m relatively new to the whole thing, but bought a used Big Green Egg off Craigslist. It?s a medium sized one and I?m already angling for a large.

Hell yes! Dr Smokelove!




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[Great-Kazoo]

Ya, I can’t remember a time when I had meat done early.

I’m probably more about the output than process. I like gear, but those who know me know I like to eat!

ETA: What is the ‘;smoker box’ for the recteq? Is that for smoking fish? You can cook fish on the main grill area on a plank or grill, right?

What are the advantages of the recteq over the Traeger and Yoder? The PID controllers? Seems like the recteq are a bit cheaper also?

Are there advantages to smoking sausages? I’ve got system now where I boil my brats in beer for a 10 minutes with green peppers and onions sliced thin. Pull the brats and let the peppers and onions boil down. I grill the brats at high heat slathering them BBQ sauce that carmalizes. Don’t need to worry about internal temp since I boiled them. Then cover with the green peppers and onions, which should almost be jellified. Little mustard and damn if that ain’t good eating.

BOIL? You boil ribs before cooking, too ??

Yes there is.
1 hr on the smoker for sausages, or brats, @ 225, to temp. . Peppers & onions, and garlic done on one of these, which sit's on your grill. Or a stand alone unit.
Throw sausages on grill to char, along with some of the cheese you cold smoked. Then on to a section of baguette, or french bread.
https://www.walmart.com/ip/Camp-Chef...-SG90/15435820

[CS1983]

I?m relatively new to the whole thing, but bought a used Big Green Egg off Craigslist. It?s a medium sized one and I?m already angling for a large.

Hell yes! Dr Smokelove!




Sent from my iPhone using Tapatalk Pro

If you haven't already, check out Jealous Devil lump charcoal. It burns way longer than the other lump I tried and has a nice smoke flavor on its own.

[Rooskibar03]

The Smoker Box on the RT is great for things like fish, jerky or cold smoking cheese. I don't have one but honestly I see most people use it as a warming area.

RecTeq PID is arguably the best in the business when it comes to holding temp, even down here in hot ass Arizona. The build quality is 2nd to none. Its build like a tank compared to the Traeger units. Warranty on the 700 is 6 years and its got a 40lb hopper.

Best part of RT is customer service, they are amazing. They actively monitor RT Facebook groups and will proactively reach out to customers who are having issues with parts replacements or repair tips before the person even asked. Ive called them twice and both times got a call back after hours from someone who saw my number come across caller ID and wanted to see how they can help.

Ya, I can?t remember a time when I had meat done early.

I?m probably more about the output than process. I like gear, but those who know me know I like to eat!

ETA: What is the ?;smoker box? for the recteq? Is that for smoking fish? You can cook fish on the main grill area on a plank or grill, right?

What are the advantages of the recteq over the Traeger and Yoder? The PID controllers? Seems like the recteq are a bit cheaper also?

Are there advantages to smoking sausages? I?ve got system now where I boil my brats in beer for a 10 minutes with green peppers and onions sliced thin. Pull the brats and let the peppers and onions boil down. I grill the brats at high heat slathering them BBQ sauce that carmalizes. Don?t need to worry about internal temp since I boiled them. Then cover with the green peppers and onions, which should almost be jellified. Little mustard and damn if that ain?t good eating.

[The Norseman]

If you haven't already, check out Jealous Devil lump charcoal. It burns way longer than the other lump I tried and has a nice smoke flavor on its own.

Will do! I have been - running out - on my longer smokes so a longer lasting charcoal may be the ticket.

Thanks.

[To Bear Arms]

I started out with a pellet grill. Loved how easy it was and could start a shoulder, go to work, come home to a great meal. But then realized I didn't like the "quality" of the smoke flavor. Smoked everything from meat, fish, cheese, pizza, biscuits, pies, eggs, and anything else that sounded good smoked. Then I got a "stick burner" and have absolutely loved everything that has come off of it! Yeah it is a lot more work but I do enjoy building a fire, maintaining the air in and out, and just watching it burn. But there are times, and it is getting more frequent, that I kinda want another pellet grill just for the ease of it. But I don't think I would ever get rid of the stick burner. In my opinion, a pellet grill is a great learning tool to get you into smoking meat and other things, but a stick burner is where it isnat for quality of smoke on the food.

[Great-Kazoo]

I started out with a pellet grill. Loved how easy it was and could start a shoulder, go to work, come home to a great meal. But then realized I didn't like the "quality" of the smoke flavor. Smoked everything from meat, fish, cheese, pizza, biscuits, pies, eggs, and anything else that sounded good smoked. Then I got a "stick burner" and have absolutely loved everything that has come off of it! Yeah it is a lot more work but I do enjoy building a fire, maintaining the air in and out, and just watching it burn. But there are times, and it is getting more frequent, that I kinda want another pellet grill just for the ease of it. But I don't think I would ever get rid of the stick burner. In my opinion, a pellet grill is a great learning tool to get you into smoking meat and other things, but a stick burner is where it isnat for quality of smoke on the food.

Add a pellet tube to the mix and you'll really get some smoke flavor.

[hollohas]

Green Mountain Grill here.

I started with a electric type cabinet smoker many years ago. It actually made exceptional smoked meats but needed to be babysat. So I switched to GMG around 2015 because it had wifi and phone alerts. Love that.

In any case, I've used mine hard since then and just this year I've had to replace the heater element. That's the only issue I've had. GMG has an insulating blanket for the top. Since I've gotten that my winter pellet usage has gone way, way down.

I don't think pellet smokers produce the best smoked meats, but the ease of use sure outweighs the fact you're not going to win any awards with one. Everything is still damn good.

Plus, with the high temps pellet smokers can produce, they sure make awesome pizzas. Get a pizza stone and you won't regret it.

[FromMyColdDeadHand]

Went and looked at Traeger’s and Yoders this afternoon. Decided to go with the Yoder, 640. Should have it this week. Thanks for everyone’s input. Now, onto recipes!