Looking for smoker
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richie I assume you mean for smoking sausage? I would say most people here for entry level smokers are using Masterbuilt. Another option that will be a step up in quality and size is the Camp Chef Vertical Smoker.
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richie If you just want to get started, you can get an Old Smokey for about $32. You don’t need to spend a lot of money to get started. Now, if you begin to enjoy this, you will want a bigger/better unit. I began catering with two $30, smokers/grills. Stepped up to a $25,000 unit. Glad I tried the cheaper unit before I got hooked. I learned a lot on those beginning units. I believe that the real issue is to just jump in. Best of luck.
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richie If you just want to get started, you can get an Old Smokey for about $32. You don’t need to spend a lot of money to get started. Now, if you begin to enjoy this, you will want a bigger/better unit. I began catering with two $30, smokers/grills. Stepped up to a $25,000 unit. Glad I tried the cheaper unit before I got hooked. I learned a lot on those beginning units. I believe that the real issue is to just jump in. Best of luck.
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craigrice I agree, I want to see this smoker!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon Temperature control is +/- 5 deg F. can control the upright portion to the main chamber temperature or have a 25 deg drop depending on the baffling. I control moisture with water pans for sausage smoking, for brisket and longer smokes, I add about 4" water on the base of the main chamber.
It took awhile to learn the secrets for this pit, but worth it.
I once fit 50 briskets in it for a very large catering.
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Chef Very nice chef. That’s a Mega Smoker!
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Great smoker, Chef !
Which end does the caboose hitch to? -
Chef Wow chef, that is serious stuff
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Jonathon Temperature control is +/- 5 deg F. can control the upright portion to the main chamber temperature or have a 25 deg drop depending on the baffling. I control moisture with water pans for sausage smoking, for brisket and longer smokes, I add about 4" water on the base of the main chamber.
It took awhile to learn the secrets for this pit, but worth it.
I once fit 50 briskets in it for a very large catering.
Chef that is a very serious smoker but you know that now everyone here is drooling !
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Mabey Walton’s could have an event in Texas Kansas is not that far away
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richie I assume you mean for smoking sausage? I would say most people here for entry level smokers are using Masterbuilt. Another option that will be a step up in quality and size is the Camp Chef Vertical Smoker.
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Chef hot diggity dog that’s some serious pits, thanks for sharing
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Chef Does that thing of beauty have a name? Red October perhaps? It needs something…
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Chef Very nice chef. That’s a Mega Smoker!
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