Rckcrwlr is looking to SMOKE...

[Rckcrwlr]

OK...I have made sausage all my life.  Italian Hot, Sweet, Kielbasa, Chorizo, etc.  It is about time that I take the next step in cooking.  I have smoked on my grill in the past but need to take the next step.

Thoughts going through my head:

-What type?
-It needs to be able to handle long runs of sausage
-Outdoor is not convenient but possible
-If indoor, what do I really need
-4 or 6 rack...My motto has always been bigger is better...is that true with smokers?
-will heat be the same throughout the cabinet

Thanks for being patient with a newbie. 

John

[Mr Walleye]

Hey Rckcrwlr and welcome to the forum.

I got into sausage making/smoking a few years ago and quickly decided I wanted/needed to be able to smoke 100 lb batches. There are lots of very experienced guys here that get along just fine doing smaller loads with the 4 or 6 rack units but for me, bigger is better or at least, more convenient. I have mine built into my heated garage for added convenience. Here is a link to a couple of the larger smokers I have built using the Bradley smoke generator.

http://forum.bradleysmoker.com/index.php?topic=7616.msg82164#msg82164 (if you scroll tot he next page you will see where I rewired it to 220)

http://forum.bradleysmoker.com/index.php?topic=16075.0

It really comes down to the size of loads you want to be able to do. Also, for doing sausage most prefer using a PID to control the temps. It has a lot tighter tolerances for controlling the temp swings which really helps with sausage.

Mike

[classicrockgriller]

If you are looking to build you a smoker .... nepas is in your area and I think

he has a nice cabinet "For Sale".

[Rckcrwlr]

OK...now that I have the right email in my profile, maybe I will get notifications...  ::)

Hey Rckcrwlr and welcome to the forum.

I got into sausage making/smoking a few years ago and quickly decided I wanted/needed to be able to smoke 100 lb batches. There are lots of very experienced guys here that get along just fine doing smaller loads with the 4 or 6 rack units but for me, bigger is better or at least, more convenient. I have mine built into my heated garage for added convenience. Here is a link to a couple of the larger smokers I have built using the Bradley smoke generator.

http://forum.bradleysmoker.com/index.php?topic=7616.msg82164#msg82164 (if you scroll tot he next page you will see where I rewired it to 220)

http://forum.bradleysmoker.com/index.php?topic=16075.0

It really comes down to the size of loads you want to be able to do. Also, for doing sausage most prefer using a PID to control the temps. It has a lot tighter tolerances for controlling the temp swings which really helps with sausage.

Mike

Wow Mike...that is incredible.  But I think the wife would stick me in that smoker if I came home with it.  I want to start small but can see myself doing that down the road.  I have a small paint booth in my heated garage that I could easily rig to the smoker for exhaust. 

I am thinking that the 6 rack would be more beneficial for me being that it has more vertical distance for hanging sausage.  Are my assumptions correct???

If you are looking to build you a smoker .... nepas is in your area and I think

he has a nice cabinet "For Sale".

Not looking yet but could see my addiction growing to that...I have to keep saying "baby steps, baby steps"

[RAF128]

I like to do sausage and don't put it in the racks but prefer to hang it.   I had an OBS but felt it was too short.   I had to make shorter sausages.   I bought a 6 rack and then added a PID.  IMO temp control is crucial when making sausage.    I now make my sausages 16 - 17 inches long and hang them over a piece of piece of dowling.   I've also been putting a piece of tin foil over the back half of the V tray.   Keeps the direct heat from the element away from the bottom of the sausage and IMO I get more even heat in the cabinet.   

[NePaSmoKer]

Rck

See all the different ideas you will get here on the forum  ;D

[Rckcrwlr]

What is a PID?  I see that referenced in several threads.

I am thinking that the 6 rack is going to be my answer for now.  With the understanding that it may need to be "modified" as my needs or interests grow...

[NePaSmoKer]

What is a PID?  I see that referenced in several threads.

I am thinking that the 6 rack is going to be my answer for now.  With the understanding that it may need to be "modified" as my needs or interests grow...

Here is a link to Auber who sells the PID temp controller.   http://www.auberins.com/index.php?main_page=index&cPath=14

I have a 6 rack with a PID. Dont use a fan or foil on my tray like others use.

[Rckcrwlr]

I first need to get the smoker...

Is the PID mainly for delicate smoking where precise temps are needed?  Are you saying that the Bradley controller is not accurate?

I just want to understand this...don't want to invest in something that is not usable.

BTW: What does PID stand for?

[TestRocket]

Well it you look it up in Wikipedia you could find it stands for "Pelvic inflammatory disease" Ouch!

But in this case it stands for "proportional–integral–derivative"

It is basically a smart temperature controller with the ability to control the cabinet's temperature to a programmed temperature using a thermocouple inside the cabinet as its feedback. In other words you can go hands off and program the PID to maintain a cabinet temperature of (say) 225 degs and no more watching a thermometer and adjusting anything to maintain the correct temp.

Disclaimer: I have the Bradley OBS (modified with the second element) and can not speak on any other model.

[Mr Walleye]

John

The DBS's built in controller does a fine job for things like ribs, butts, brisket, etc. They typically have a temp swing of 5 to 10 degrees each direction of the set temp. When I'm doing sausage I like to have fairly tight control of the temps which the PID typically gives you.

There are a number of members that seem to get along fine with out a PID so you could always go that route and add it at a later date if you decide you need to.

I'm like RAF128 and I prefer to hang my sausage so I use wood dowels as well. The 6 rack unit would certainly give you a little more room in this case.

Mike

[Rckcrwlr]

Well it you look it up in Wikipedia you could find it stands for "Pelvic inflammatory disease" Ouch!

I think I am in the wrong forum...   :o

But in this case it stands for "proportional–integral–derivative"

Shooo...you had me scared there for a minute.  Thanks for the info.  My job revolves around stupid acronyms...I would rather know what they really are.

John

The DBS's built in controller does a fine job for things like ribs, butts, brisket, etc. They typically have a temp swing of 5 to 10 degrees each direction of the set temp. When I'm doing sausage I like to have fairly tight control of the temps which the PID typically gives you.

There are a number of members that seem to get along fine with out a PID so you could always go that route and add it at a later date if you decide you need to.

I'm like RAF128 and I prefer to hang my sausage so I use wood dowels as well. The 6 rack unit would certainly give you a little more room in this case.

Mike

Mike,
Just what I wanted to hear.  I would hate to spend $600 knowing that I need to dump another $200 to make it work out of the gate.  I have no issue upgrading as I feel the need or expand my interest.  Guess it is time to search for the best pricing...

Thanks to all of you.

John

[Chili Head]

Guess it is time to search for the best pricing...

I havent seen anyone as low as www.yardandpatio.com. , Super fast free shipping too.

[Rckcrwlr]

Guess it is time to search for the best pricing...

I havent seen anyone as low as www.yardandpatio.com. , Super fast free shipping too.

That link goes to a news page...am I missing something?

[Mr Walleye]

John

I think Chili Head just typed the wrong link. Here ya go....

http://www.yardandpool.com/Bradley-Smokers-s/573.htm

Bryan runs Yard and Pool and is a member here on the forum. I've dealt with him in the past as well and he has excellent customer service.

Mike