How can I choose the best smoker?

There are a few things you have to look for when you choose a sausage smoker. Choosing the best smoker for your needs requires assessing how much sausage you need to smoke, how to do regularly and what environment conditions will probably be during the smoking process. For professional use, the best smoker with excellent quality assembly, but a sausage smoker that you use only occasionally, often does not require high -quality materials and ultra -tight construction. You should also determine how you plan to smoke sausage, because wood-wood smokers are very different from electric, propane or side decline. If you own a restaurant or other grocery company, you will want a large internal volume that will accommodate a large dose of sausage in a single smoking. If you just want a sausage smoker to cook a small amount of meat for small assemblies or your own consumption you should choose a small inner capacity. The smaller the capacity, the faster and rYou will be able to smoke sausage. Larger volumes make it difficult to check the cooking temperature, which can lead to inconsistent results.

If you plan to use a smoker outside the sausages, this process will be more susceptible to the prevailing weather conditions. This may be a problem in the summer in hot areas because you need to maintain a consistent temperature for a longer period of time for successful sausage smoking. In general, you want to maintain 200 to 225 degrees Fahrenheit (93 to 105 degrees Celsius) for several hours. If it is too hot or too cold outside, it will be difficult to achieve and maintain this cooking temperature in the smoke chamber.

The basic, upright sausage smoker uses direct flame -forming to create smoke, which then rises to surround the meat in the smoke chamber. It is a simple and more efficient design, but more complicated smokers are also available. In general, the firmer the smoker and the airtight,The better success you will have when really cooking meat. However, you do not have to spend a lot of money on a top -of -the -line model made of double -welded cast iron, unless you suddenly mind a large amount of sausage. The smaller the smoker, the less vital airtight construction is.

Smok on the side bands has a fire box set to the side of the smoking chamber. This setting provides indirect smoke for sausage and makes it easier to maintain cooking temperature. Generally upright or side chambers use wood to ensure heat, but you can use a smoker with an electric coil or a propane burner. While one of the options provides continuous, easily controlled heat, you will need to use smoke chips for meat wood.