Economical vertical smoker

[mtmuley]

Looking for one possibly. What do you guys recommend. Thanks mtmuley

 

[Wildabeest]

Stick burner?

 

[Nick87]

What are you looking to use it for? Sausage?

 

[mtmuley]

What are you looking to use it for? Sausage?

Yep. For sausage and brats and that kind of thing. I have a vintage refrigerator my Grandfather used as a smoker and I have also. Just want better temp control and of course smoke volume. mtmuley

 

[mtmuley]

Stick burner?

Open to any recommendations. mtmuley

 

[Nick87]

For sasuage on a budget i'd probably go propane. Someone who knows better will probably be along with a better answer though.

 

[Wildabeest]

I’ve got a Masterbuilt electric. Use it mostly for lower temp (160-200 degrees) smoking of jerky and pastrami. Doesn’t put out the best smoke, and has some hot spots inside of it. But it works for what I use it for so long as I rotate stuff every 30-60 mins throughout the cook.

 

[Dan-06]

I have a pit boss that uses pellets, I add some soaked chips to the burner area. Have had it for years. Works great.

 

[ccc23454]

The big masterbuilt electric. I hang 3lb tubes of summer sauage and horseshoes of ring bologna and love it.

 

[Dave N]

Pellets or chips would probably be easier to find for you than good smoking wood. Could be wrong. Also would cut down on what you would need sitting around the house to supply a stick burner. Electric is pretty much plug and play. No babysitting.

 

[Johnny Bravo]

Masterbuilt electric for sure

 

[Potsie]

I recently saw an outfit basically selling the internal guts for a pellet smoker, but just the mechanicals - not the actual smoker.

Gave me an idea for an actual smoke house.

 

[WildWill]

The masterbuilt electric would probably be your easiest way to go for something quick, simple, and requires low maintenance. If you want a little more of a smoke finish though I'd look at pitboss vertical. Although I'm admittedly a bit bias towards pellets.

 

[buckbull]

The big masterbuilt electric. I hang 3lb tubes of summer sauage and horseshoes of ring bologna and love it.

That's what I have. Used to make sausage and slim Jim's on it all the time. I havent used it in years since the kids moved out

 

[Charlie Bob]

The best smoker I've ever used cost me $50 to build . I swear the food tasted better in this set up than any other I've used .

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[Wild Bill]

Another vote for the masterbuilt electric. I have an offset smoke that pumps as much smoke as you could want. I’ve had a lot of good use in cold and high winds and it holds temperature well. I got the offset because it seems so well insulated that I couldn’t get any smoke in the summer because the heating element would flip off even at the lowest thermostat setting.

 

[JohnBud]

I'll add a vote for the Pit Boss pellet smoker. So simple to use and that means I can use it often. I primarily use mine to smoke elk roasts to a perfect 137 degrees.

 

[Steiny77]

I've got an old Bradley electric that uses the wood chip "pucks". Has been a good unit.
I'd definitely go with electric. Charcoal / wood requires too much babysitting to control temps. Can't hardly run a gas smoker low enough for cold smoking.
Plus, electric is just handy. No fuel source to drag around, just plug it in.